Miokseowon Polenta

20241227 #breakfastdiary 1269, -7°C/partly cloudy Somewhere in Boryeong, partway up a mountain, there's supposedly a bookstore with no cell signal — #miokseowon. I'd love to visit sometime. A quick #polenta Polenta is a northern Italian dish made from coarsely ground corn flour. It's come a long way to end up struggling here in Korea.

1 cup polenta, 1/2 zucchini, salt, pepper, thyme, parmesan cheese, olive oil, (dressing) 3T olive oil, 1T white wine vinegar, 1t whole grain mustard

1. Pour polenta and water into a pot at a 1:4 ratio (tried 1:2 once and it came out way too thick), salt it, bring to a boil, and once it thickens, stir in 1T olive oil and 1T parmesan cheese and let it sit for a moment. 2. Cut the zucchini into small, nail-sized pieces, heat olive oil in a pan, add salt, pepper, and — not sure why I even have this at home, but — thyme, torn up, and sauté. 3. Plate the polenta, top with the zucchini, and drizzle with the dressing. Inspired by #myfrenchsalad #breakfast #recipe #miraclemorning #polenta

Inspired by #나의프랑스식샐러드