“Time flies like an arrow; fruit flies like a banana."
I buy a lot of bananas. They are a convenient and portable snack, easy to buy fair trade and organic as much as possible, and there are weeks when we fly through five bunches. But then there’s the off week when the little Ps collectively decide they aren’t that into bananas, and I am left with a surplus. While everyone loves a good banana bread, I’ve got three loaves chilling in the deep freeze right now, so what to do with my extra ‘nanas?
My brother Alex is an amazing chef in Florida, and he gave me a recipe to solve this problem. Banana polenta. Sounds exotic, doesn’t it? This can be a sophisticated side for guests or for a regular Sunday night supper.