Polenta:Tasty any way you slice it (or don’t )
Posted on Wednesday, May 7, 2008
There are probably as many ways to cook polenta as there are cooks. Though it must be watched and stirred continuously during cooking, with a little practice and patience, the results can be absolutely delicious. Whether eaten hot, or poured into a pan, cooled until firm and sliced, this coarsely ground yellow cornmeal is a mainstay of northern Italian cuisine. It can also be grilled or baked in layers with meat sauces, vegetables and cheese. Now available pre-cooked in tubes or dry-packaged for easy cooking, polenta has become virtually instant. It’s available from a variety of sources, including traditional Italian delis and your local grocery.
POLENTA TIPS When adding polenta to simmering water, use a whisk. To prevent lumps while cooking, a flat wooden paddle can be indispensable. Avoid sticking when grilling polenta by lightly coating the grill with high-quality cooking oil, such as extra-virgin olive oil or, as an interesting variation, grape seed oil.
Use a sturdy pot for cooking, and for easy cleanup, soak it overnight.
Arranged in wedges and laid out on a large platter topped with a brightly colored, slightly spicy vegetable curry, this baked polenta is a special feast for eyes and taste buds.
Baked Polenta and Curried Vegetables 1 teaspoon olive oil 1 cup sliced onion 1 / 2 cup julienned carrots 1 teaspoon minced garlic 3 tablespoons chopped parsley 1 / 2 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons curry powder 1 / 4 cup apple juice 1 / 2 teaspoon ground red pepper (cayenne ), or to taste 3 / 4 cup polenta 1 / 2 cup cold water 1 / 2 teaspoon salt 2 cups boiling water 1 cup grated jack cheese In a large skillet over mediumhigh heat, heat olive oil and cook onion for 5 minutes, stirring frequently. Add carrots, garlic and parsley; cook 5 more minutes. Add cumin, coriander, curry, apple juice and ground red pepper. Cover and reduce heat to low. Let vegetables cook while making the polenta.
Heat oven to 350 degrees. In a medium bowl, mix polenta, cold water and salt into a paste. Pour the boiling water into a medium saucepan; stir in polenta paste; whisk until smooth. Cook over medium heat, whisking frequently, until thick, 5 to 10 minutes. Stir in cheese. Spoon polenta into a lightly oiled, 8-inch-diameter cake pan and bake 20 minutes. To serve, slice polenta into wedges, place on platter and top with curried vegetables. Serve immediately. Makes 6 servings. The following recipe can be the basis for many polenta dishes, served on its own or partnered with grilled sausages, chicken or chops.
Basic Polenta: The Cornmeal “Meal” 4 cups water 1 1 / 2 teaspoons coarse salt 1 cup polenta 4 tablespoons unsalted butter, divided use 1 / 4 cup freshly grated parmesan cheese In a heavy saucepan, bring water and salt to boil. Gradually add polenta, whisking constantly. Stir in 2 tablespoons of the butter.
Cook over low heat, stirring constantly with wooden spoon, for 20 minutes. Mixture will become quite thick. Whisk in remaining butter and parmesan. Serve immediately.
Makes 4 to 6 servings.
This delicious Venetian dish is a meal in itself, complemented by a simple salad of spring greens. Polenta Con Gorgonzola Basic Polenta (see previous recipe ) 6 ounces Gorgonzola cheese 1 / 4 cup whipping cream Heat oven to 350 degrees. Make one recipe Basic Polenta. Stir half the Gorgonzola into hot polenta. Pour it into an 11-by-13-inch baking dish.
Cool slightly to let polenta become firm.
Pour cream over top and dot with remaining cheese. Bake about 15 minutes until cream is absorbed and cheese melts.
Makes 4 to 6 servings.
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