Polenta ain't so bad afterall
February 02, 2011
The Baking Master has always had a thing against polenta. However this week, I decided to make a tasty polenta that doesn't taste like mealy bird feed.
For this recipe, I used Bob's brand polenta. I made polenta squares rather than porridge type polenta. You can cut the squares and eat them as a side with any fish and vegetable. I made homemade fish sticks, asparagus and polenta squares. Delicious. To reheat, you can lightly saute them in a pan, broil them, or nuke 'em in the microwave.
You will need:
- 2 c water, and extra 1/2 c for the end stage
- 1 c vegetable broth
- 1 c polenta
- knob of butter
- 3 stalks sliced scallions
- 1/2 c Parmesan or other dry cheese like Gruyere
- salt and pepper to taste
In a heavy sauce pot, bring water and broth to boil. Slowly pour in polenta. Turn heat down and simmer over medium-low heat. You should use a long wooden spoon to keep your hands and arms from being burned by boiling bits of polenta. You should also stir this dish frequently. The dish takes about 30 minutes cooking time.
When 30 minutes passes, add remaining 1/2 c water if mixture is dry. Stir in butter, scallions, and Parmesan, stirring frequently over low heat. After about 5 minutes, pour mixture out into a greased cookie sheet. Let set up for 15 minutes and serve in slices. The cheese and scallions really makes this dish.
Some variations I have tasted include dried cherries and sauteed mushrooms with gorgonzola chunks. I've also had polenta that was broiled and served like a cake with braised lamb on top. Mmmmm. Try it Baking Master, and be converted.
Labels: polenta
