Polenta!
I don't know what has taken me so long, but I only recently really discovered the wonderful Italian staple that is polenta. And oh my god is it delicious. It has replaced risotto as my wonderful perfect too-much-stirring side dish. About a year and a half ago I discovered risotto and I made it at least 3 times a week for a few months. Polenta is doing that for me now. Except that the following recipe makes so much polenta that I can eat it 3 ways in one week, saving my stirring arm and keeping my taste buds happy.
Polenta is made from cornmeal, a cousin to grits, which apparently rivals pasta for popularity as an Italian staple side dish. It is simple to make, requiring only a few ingredients for a basic recipe that can be accented with any number of additions for a different dish each time. Like risotto, making polenta takes a little bit of elbow grease by stirring for 20-30 minutes while it cooks, but it is worth every stir. Especially when you can eat it three different ways in three days.
Basic Polenta
6 cups water
1-2 tbsp salt
2 cups polenta
1 cup(-ish) freshly shredded parmesan cheese
salt and pepper to taste
1. boil water.
2. add polenta in a steady stream, stirring to avoid lumps.
3. turn heat to low and stir every minute or so for 20-30 minutes, until polenta is thick enough to stand the spoon up on its own and pulls away from the sides of the pan.
4. turn off heat, stir in parmesan and salt and pepper to taste.
4a. you can either spoon it directly into a bowl and eat it (using the wooden spoon you stirred it with);
4b. spoon it into a bowl, let cool slightly, invert the bowl, and cut into slices much like a pie;
4c. spread it on a cookie sheet, let cool 20-30 minutes, cut into squares or use a cookie cutter to cut a cute shape (stars! flowers!), baste with olive oil and broil for a few minutes on each side until you have golden brown and delicious little crispy polenta cakes;
4d. top with marinara and mozzarella;
4e. reheat it the next day by wrapping a few wedges topped with butter in foil, placing the packet on the grill with whatever else you're grilling that night;
4f. lots of other things. Use your imagination.
I'm going to make it again next week and add chopped jalapeno and onion for a spicy kick, and again the week after that with some thyme and roasted garlic for a more savory flavor. Then I might make a sweet version with some cinnamon and sugar. The possibilities are endless, really.
So there you have it. Polenta, my new favorite side dish. Perfect for any occasion and a great addition to any meal. Especially citrus marinated chicken and broccoli.
Polenta is made from cornmeal, a cousin to grits, which apparently rivals pasta for popularity as an Italian staple side dish. It is simple to make, requiring only a few ingredients for a basic recipe that can be accented with any number of additions for a different dish each time. Like risotto, making polenta takes a little bit of elbow grease by stirring for 20-30 minutes while it cooks, but it is worth every stir. Especially when you can eat it three different ways in three days.
Basic Polenta
6 cups water
1-2 tbsp salt
2 cups polenta
1 cup(-ish) freshly shredded parmesan cheese
salt and pepper to taste
1. boil water.
2. add polenta in a steady stream, stirring to avoid lumps.
3. turn heat to low and stir every minute or so for 20-30 minutes, until polenta is thick enough to stand the spoon up on its own and pulls away from the sides of the pan.
4. turn off heat, stir in parmesan and salt and pepper to taste.
4a. you can either spoon it directly into a bowl and eat it (using the wooden spoon you stirred it with);
4b. spoon it into a bowl, let cool slightly, invert the bowl, and cut into slices much like a pie;
4c. spread it on a cookie sheet, let cool 20-30 minutes, cut into squares or use a cookie cutter to cut a cute shape (stars! flowers!), baste with olive oil and broil for a few minutes on each side until you have golden brown and delicious little crispy polenta cakes;
4d. top with marinara and mozzarella;
4e. reheat it the next day by wrapping a few wedges topped with butter in foil, placing the packet on the grill with whatever else you're grilling that night;
4f. lots of other things. Use your imagination.
I'm going to make it again next week and add chopped jalapeno and onion for a spicy kick, and again the week after that with some thyme and roasted garlic for a more savory flavor. Then I might make a sweet version with some cinnamon and sugar. The possibilities are endless, really.
So there you have it. Polenta, my new favorite side dish. Perfect for any occasion and a great addition to any meal. Especially citrus marinated chicken and broccoli.
posted by emily at 4:05 PM
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