I love polenta. At it’s most basic, it’s made with ground cornmeal, salt, and water. Simply boil 4 cups of water with 1 teaspoon salt (some recipes use half milk and half water). Gradually add the polenta to the boiling water, whisking constantly until thickened. Continue to stir frequently, over low heat, for about 25 minutes.
At this point, you can go any number of ways. To serve the polenta immediately as a side dish, simply add 2 tablespoons of butter and a sprinkle of Parmesan cheese. Or, mix in a combination of fresh herbs such as oregano and thyme and a drizzle of olive oil. You can also spread the polenta on a sheet pan and allow it to cool a bit. From here, you can cut it into large pieces, reheat in a fry pan, and top it with marinara and parmesan. Or, use it in this Polenta and Black Bean Casserole. You can also cut it into squares, brush it with olive oil, and grill it for a tasty side dish.
The other day at the kitchen, we cut cold polenta into “sticks” and tossed them with olive oil and sea salt. Then we baked them in the oven on a sheet pan at 450 degrees for about 20 minutes and voila – polenta fries! Delicious…
My latest trick with polenta is a breakfast dish called Orange Polentina. Polentina is a creamier version of polenta, like a porridge. It’s a nice alternative to hot cereal or oatmeal. This recipe relies on citrus for a bright flavor. However, the possibilities are endless. I can see making the basic polentina recipe and topping it with maple syrup and bananas, or raisins and honey…whatever you prefer. Enjoy!
