Here’s something you don’t see every day.
A side dish that’s warm, satisfyingly starchy, creamy and wait for it…
healthy. Yup, cross my heart.
Polenta is made from ground whole grain corn which is cooked in a liquid until soft. It can be eaten right away in a porridge-like state or allowed to cool, solidify and later sliced for baking, frying or grilling.
Water, stock or milk can be used as the liquid in this recipe. Milk adds a little oomph by supplying not only creaminess, but protein too.
Stirring in fresh herbs at the end will add bright flavour and a boost of colour. Basil and chives are my other two faves.
If you don’t get through the whole batch, try spreading the warm leftovers on a parchment paper lined cookie sheet to a thickness of about ¼” – ½” and allow it to cool. Refrigerate or freeze it and use it later as a pizza crust. Ya, I went there.
That’s a spoonful of heaven. The addition of parmesan adds a nice depth, but it’s really delicious without cheese too. Or maybe you want to try a old big pile of cheddar? No one’s stopping you you crazy cat.
This recipe serves as a great base and soaker-upper for various saucy things. I’ve pictured it here with one of my all time favourite vegetarian stews – mushroom bourguignon, a Deb Perlman/ Smitten Kitchen Recipe.
The recipe calls for full bodied red wine so when in Rome….