Receta 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