Cheeserind sauce

Olive oil, onion, garlic, tomatoes, Parmesan, Piave, Pecorino, whatever else; polenta

WE'VE READ ABOUT IT IN in a number of recipes: save your cheese rinds for soup. But we never seem to get to the bottom of Parmesan on soup day. (A terrible problem hereabouts, and one of these days I'll write about soup, and the marvelous lesson we learned in 1974 in St. Pierre-de-Chartreuse sur le sujet de la soupe.)

Anyhow Lindsey made the sauce in the usual way, I think, browning the onion in the olive oil, adding the (canned) (organic) tomatoes, grating in the cheese… but, this time, somehow added the rinds of a few overlooked items as well. And cooked the polenta, as usual, and, as the old English cookbooks say, messed it forth; and it was first-rate, especially with a few grinds of black pepper. And this is how it looked: