We tried the rolls of prepared polenta from the grocery store years ago, just to see what it was like, and then promptly forgot about it. I guess the rolls just aren’t that memorable.
Last year, I had polenta in a restaurant and it was a totally different experience. I’ve made it several times since then. I like to use it as the base in a vertical presentation, copying the restaurant chef. I’ll top the polenta with a sauteed green and whatever protein I’m serving. It might be short ribs, oxtail, or grilled salmon.
I made a batch recently to serve with salmon. I didn’t have any Parmesan cheese, so I added a can of diced green chiles. I think whatever savory herbs you have growing would make a great addition too, thyme, basil, parsley, sage.
The leftover polenta from this meal went into a bag in the fridge. It formed such a nice solid little loaf that I sliced it and fried it in a little butter and olive oil to serve with a pot roast the following day.
|fried polenta with green chile|
1 tablespoon olive oil
1 shallot, diced
1 clove garlic, diced
3 cups water or stock
1 teaspoon salt (omit if using salted stock)
1/4 teaspoon pepper
7/8 cup corn meal
1 1/2 tablespoons butter
1/4 cup grated Parmesan cheese
- Add olive oil to a sauce pan, and saute shallot over medium-high heat until translucent.
- Add garlic, cook for just a minute or so.
- Add liquid, salt, pepper, and corn meal, stir.
- Bring to a boil and simmer about 15 minutes, stirring frequently.
- Stir in butter and cheese.
Serves: 5 – 6
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.