Polenta Two Ways

This recipe started off in a completely different direction. A few days ago, I had a craving for risotto. I trotted off down to Covent Garden Market to get a few things for it, like good Parmesan cheese and a few spices that I was running low on. When I got back, I realized that I did not, in fact, have any arborio rice. Well damn. So risotto was out. As I was staring blankly at my larder, trying to figure out what I would make instead, a big bag of polenta looked back at me. I picked it up at the newly reopened Angelo’s a few weeks ago with no real idea what to do with it, but I’d had it at an Italian restaurant in Halifax and was determined to try it myself. It came together surprisingly easily.

Ingrediants

8 and 1/2 cups of water

2 cups of polenta

½ cup of parmesan cheese

¼ cup of butter

Directions

1.     Bring water to a boil.

2.     Slowly pour in the polenta, while continuing to stir the water. This prevents clumps.

3.     Reduce heat to low and continue stirring occasionally for about a half an hour. When almost finished, add butter and cheese. Stir until combined.

4.     Serve with some sautéed vegetables and tomato sauce on top.

Variations on a Theme

Now, this is where it got interesting. I forget where I saw this, but somewhere on the Food Network, I saw somebody pour polenta onto a sheet tray lined with wax paper. I did this, and then covered the tray with plastic wrap. The next day, I had a lovely wobbly polenta cake to work with. Trim the raggedy edges, then slice the cake into smaller portions. Fry the cakes until brown in a frying pan with a bit of butter and olive oil, and you have tasty, crispy polenta cakes. I sautéed some mushrooms, asparagus, and cherry tomatoes with some garlic and served them on top of the polenta cakes. Jeff says it’s the best thing I’ve ever made. You could really top the cakes with whatever you like, from veggies to meat to fried eggs!