We had two birthdays to celebrate this week!

Someone turned 31 years old and someone else turned one month. I’ll let you guess who’s who. Last year, for Jason’s 30th, I pulled off an epic surprise dinner party, where with the help of some great friends I created Jason’s fantasy meal. This year was a little less ambitious.

Warm Polenta Bowl with Clementine Compote | Things I Made Today

This year, grandparents were called to babysit, I put on real clothes (heels included!), and we ate and drank our way through a four course bourbon dinner at Harvest. It was relaxing (likely the effect of the bourbon) and delicious, although quite meat-heavy. At the end of the meal I was ready for a long walk, but it was too cold and the aforementioned heels had already done damage on my poor feet that were used to wearing Uggs for the past couple of months.

Warm Polenta Bowl with Clementine Compote | Things I Made Today

As for Theo’s one month birthday, I spent the day reflecting. I both cannot believe it’s been a full month and cannot believe it’s been only a month. He’s changed so much over these weeks from a tiny, squirming newborn who cried all the time to a chubby little old man who is mesmerized by his toys and rewards us with the sweetest of smiles.

Warm Polenta Bowl with Clementine Compote | Things I Made Today

Life has certainly changed over the past four weeks. For me, the hardest part has been losing the routine I’ve become accustomed to and surrendering to Theo’s schedule. But I’ve become more patient, more humble, more okay with not being in full control. I’m told that things will continue to normalize and get easier, and I believe it, but sometimes in the middle of the night it can seem a little overwhelming.

I’m proud of myself for surviving my first week with Theo on my own. We got out for walks when it was above freezing, met a friend for lunch at a cafe, and even went to baby yoga (he was very well behaved until a meltdown during shavasana). He even attended his first business meeting (little entrepreneur in the making). And he’s let me entertain myself in the kitchen at least a couple times a week.

Warm Polenta Bowl with Clementine Compote | Things I Made Today

To celebrate the aging of my two favorite men, I made this warm polenta bowl with clementine compote. The polenta is cooked over low heat with half and half and honey until it is smooth, creamy, and just slightly sweet. The clementine compote, which is a perfect way to use up the excess of citrus we’re accumulating, is so delicious. I recommend making a double batch of it and spreading it on croissants and other pastries even after you finish your polenta bowls.

Warm Polenta Bowl with Clementine Compote | Things I Made Today

It’s a unique and lovely dessert, worthy of these two special occasions. Happy birthday my loves!

Warm Polenta Bowl with Clementine Compote
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the compote:
  • 3 clementines, peeled and separated, pith removed
  • 1 tablespoon clementine zest
  • 3 tablespoons sugar
  • 1 tablespoon brandy
For the polenta bowl:
  • 2 cups half and half, plus more if needed
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon Kosher salt
  • ½ cup cornmeal, dry
  • 3 tablespoons honey
  • 4 tablespoons greek yogurt
To make the compote:
  1. In a heavy bottomed small pot over medium heat, combine clementine sections, sugar, and brandy. Using the back of a wooden spoon, mash clementines as they heat up to release juices. Stir until sugar dissolves. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
To make the polenta bowl:
  1. Combine half and half, nutmeg, and salt in a small pot. Bring to a slow simmer over medium heat, then add cornmeal. Stir until clumps dissolve, reduce heat to low, and cook for 15 minutes, stirring frequently, until cornmeal is creamy and smooth. If mixture is looking too dry, add more half and half.
  2. Remove polenta from heat and stir in honey.
  3. Scoop polenta into four small bowls. Top each with a tablespoon of greek yogurt, clementine compote, and zest.



  • 03 / 27 / 15 / 7:01 am

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  • 03 / 30 / 15 / 7:01 am

    […] dinner, which is held every year right around Jason’s birthday, is comprised of four to five courses each expertly paired with a different bourbon (this […]

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