Polenta

Eastside Road, March 11, 2014—

DINNER LAST NIGHT in the home of a couple of good friends who know how to make us happy at the table. Here's a big hearty dish of polenta topped with San Marzano tomato sauce, strewn with mozzarella and parmagiano, flavored delicately with oregano.

And accompanied by a platter of raw carrots, yellow bell pepper, and sliced cucumber. And then a marvelous Brillat-Savarin, with apples and good dark chocolate. Yes indeed. Thanks, Mac and Margery!

Rhone blend, L. Preston (Syrah-Mourvedre-Grenache-Cinsault-Carignane), 2012: Fruity, solid, terroir