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This would taste good no matter what it was named.

Recently, on a forum I help moderate, a poster asked about my menus, which we post  weekly, and what my food budget was since many of my meals sounded expensive. I told  her that most likely it was all in the wording.

A day after that discussion, I saw a cooking show on which polenta was being made. This  wasn't the stiff wedges oftentimes accompanied by a tomato sauce, but a thick and hearty  spoonable type. I watched as cheese and butter were added and the whole steaming mass  was served up in a large bowl. I turned to my daughter, who was watching the show with  me, and said, "Funny - that's what we call cornmeal mush. Doesn't sound as gourmet as 'polenta' though, does it?" She agreed with me and we got to discussing all the name  variations given to food and perceptions people have because of the name. I went back to that forum and told the poster about the show since it was such a good example of what I was trying to say.

I've written before about menu names and how they can be exagerrated and sometimes  misleading, but many times just plain funny. I guess I tend to do the same, labeling plain old  chicken quesadillas as Two-Cheese Chicken Quesadillas, or calling my favorite flourless  chocolate cake Chocolate Mousse Torte. I've even been known to call foods by fun names for the kids to get them to eat them. Hey, it works.

For most foods a pizza by any other name would taste as good, but thers wouldn't have any  takers at all if not for their catchy monikers. Polenta would be one of those. Imagine finding  Cheesy Cornmeal Mush on the menu of a fancy Italian restaurant. Who would order it -  besides me?

Chocolate Mousse Torte
Melt together:
1lb semi sweet chocolate pieces - chocolate chips work fine for this
1 stick butter

Allow to cool for 15-20 minutes.

Blend together:
5 egg yolks
1T. flour
1T. sugar
1T. hot water

Add the cooled chocolate to the egg mixture and blend until smooth.

Beat until stiff:
5 egg whites

Fold egg whites into chocolate/egg yolk mixture. Be careful not to over beat this - it needs to stay light and fluffy.

Pour into a greased springform pan no larger than a 10" diameter-and bake at 425 degrees F for 15 minutes. Don't over bake this or it will dry out.

Serve right side up. This will be soft in the center when it comes out of the oven, but will set up as it cools. When done correctly the center is nearly like fudge and the edges are slightly dry.

Dust with powdered sugar or set a dry clean doily (or other open-work) on top of torte and  sprinkle with powdered sugar. Remove by pulling straight up. The design left behind is a  very pretty effect!