There is something about polenta - it's just so versatile. It can be creamy and thick, seasoned so many different ways, and even cooled then cut and baked into polenta fries. There's so many options. It's also the perfect breakfast food when cut into squares, browned in butter, and served with fried eggs and turkey bacon - yum!
Below is the basic recipe for polenta. Recommended is the good cornmeal (coarse-grind) for better texture, but the fine stuff used for muffins or cornbread will do, too. Remember, when using polenta in your meal, try to incorporate something acidic to cut through the richness of the cornmeal and butter.
Ingredients
6 cups water
1 3/4 cups cornmeal
Drizzle of EVOO
Salt and ground black pepper to taste
1/4 cup unsalted butter (butter is better in this case)
How-To
Bring 6 cups of water to a boil in a large saucepan. Add salt and pepper, and drizzle of EVOO to keep the cornmeal from sticking to the pan.
Slowly whisk in the cornmeal and keep whisking until fully combined.
Reduce heat to low. Cook and whisk until the liquid is gone and the cornmeal is tender and can coat a spoon (about 15 min).
This is when you can add pre-prepared ingredients like caramelized onions, minced chilies, etc.
Remove from heat and add butter.
This is where you add the cheese if you want it to combine properly. Goat cheese or aged cheddar is awesome.
We like ours with crispy tofu or steak with chimichurri and a grilled or roasted veggie like charred lemon brussel sprouts. It balances out the polenta, which in our house typically has herbed goat cheese stirred in.
Ideas
Crispy BBQ Tofu - Cut extra-firm low-fat tofu (preferred is the PC Blue Menu tofu) and dry with paper towel. The drier it is, the better it will absorb flavor and the crispier it will get. Toss in BBQ sauce and sprinkle with ground pepper. Place on parchment-lined baking sheet and bake at 350F for 25-30 min or until the edges are golden, turning occasionally.
Charred Lemon Brussel Sprouts - Trim outer leaves and stems off sprouts, toss in EVOO with lemon juice and salt and pepper to taste. Optional - sprinkle a bit of sugar or honey and toss once again. Place on parchment-lined baking sheet and bake at 350F for 30 min or until the edges are slightly charred, turning occasionally.
Polenta Squares or Fries - Use a dish of the desired size (like a deep dish baking sheet) and spread out polenta with off-set spatula. Chill for a couple hours until firm. Perfect for leftover polenta - cut and brown squares in EVOO or butter in a skillet or cut into fries and bake with shredded parmesan cheese and black pepper.
