Polenta

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

Ingredients

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

Directions

• 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