@alex240101,
Hmm. Thanks, Alex for the idea. Might be time for me to do polenta again, maybe working up a polenta con adobo in chipotle (one of the items I resort to cans for, however small the cans), with or without sauteed onions and mushrooms, of which I have neither right now. So, not today.
I'm one of those people who do winter foods in summer and summer in winter, as far as generality - I do soups all year, and when I am in my salad mode, salads all year, polenta or rice or potatoes (etc) all year, though I like to follow seasonal choices re ingredients.
I'm thinking for tonight: baked rockfish with some concoction involving sliced shallots, garlic, and either cilantro or parsley and a probably combo of butter and olive oil, white wine, s/p. Side of rice, plain. Side of sliced zucchini "roasted" with dribble olive oil/salt/pepper. Slices of lemon or lime.
I guess I figure this as evolving either to some future fish patties or faux cioppino, as there's too much for one meal for one.