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Try Polenta

When I was in cooking school I asked my chef where the polenta was (I couldn't find anything labeled polenta in the storage room). She pointed to large bin of cornmeal. I must have had a funny look on my face because she told me (in a very condescending tone) that polenta is nothing but cornmeal.
I had eaten and made polenta in the past but I had purchased it in a box marked polenta from Italy. I had no idea I was actually buying imported cornmeal. Of course it is ridiculous to buy imported polenta becasue we produce more corn than anyone. I was paying a premium for that Italian variety!

Polenta is a great substitute for pasta (I make a mean polenta layered lasagna) or mashed potatoes. It is also good for breakfast with poached or soft boiled eggs.

POLENTA

4 cups water
1/2 tsp salt
1 cup cornmeal
1 Tblspn olive oil

  1. Bring water and salt to a boil in 3 or 4 quart pot.
  2. Over medium - low heat add the cornmeal to the water. Pour the cornmeal in in a stream while stirring the water with a whisk.
  3. Continue stirring until the cornmeal thickens. It is done when the consistancy is like soft mashed potatoes.
  4. Stir in the olive oil.
  5. At this point the polenta can be served or you can place it in a 9 x9 pan that has been coated with cooking spray and allowed to "harden" covered in the refrigerator. When it is set you can slice and heat servings in a saute pan or bake in the oven to heat through.

To add more flavor (but this is not core) you can add 1/4 cup of Romano or Parmesan cheese to the warm polenta).
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Comments

Kelsey said…
I like to put the cooked polenta in those stackable individual hamburger containers to harden. Then I can take indivdual rounds to work and bake them in the toaster oven to go with the rest of my lunch.
November 17, 2008 at 1:52 PM
Chef Kenneth said…
Kelsey, that is a great idea! I can't wait to try this myself! Thanks!
November 23, 2008 at 7:44 AM
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