A gluten free blank palette comfort food, equally at home for breakfast, supper or dessert, polenta is an Italian corn porridge that deserves plenty of attention. Void of wheat, polenta delivers the homey comfort food goodness that gluten free folks crave since wheat pastas are off the menu. It's creamy carb goodness can be as sinfully satisfying as a baked pasta casserole in all it's saucy cheesy richness. This is honest food, straight from the rolling hills of Italy's countryside, and is as versatile as potatoes, rice, bread or pasta. So let's get corny and carb happy!
Similar to southern grits that are made with ground white corn hominy, polenta is made of yellow cornmeal that is cooked in water with a bit of salt, when it is cooked in it's most simple form. The ratio of polenta to water is 5 to 1, water to polenta. And depending on the coarseness of your grind, it could take from 10 minutes to almost and hour to simmer...very low and slow please, so as not to spatter your self to a skin blistering mess. Some choose to cook polenta in stock, or a combination of milk and water, whichever method is appropriate to the final dish, and grated cheese is often added at the end. The resulting porridge can then be poured onto a wooden board to serve, ladled into a bowl and topped with sauce or stew, or it can be cooled and shaped into balls, patties, or sticks, and then fried in oil, baked or broiled, or grilled until golden brown. The possibilities are endless!
And don't stop at savory options because polenta makes some amazing desserts! I have 2 examples here: Honey Almond Polenta Sundae, and Strawberry Coconut Cream on Polenta Squares (recipes to follow). Both received rave reviews around here! And oh my, once again, the possibilities are endless! I am sure that somewhere in history, somebody took the time to dedicate an entire cookbook book on polenta. It certainly deserves a place on your table!
And don't stop at savory options because polenta makes some amazing desserts! I have 2 examples here: Honey Almond Polenta Sundae, and Strawberry Coconut Cream on Polenta Squares (recipes to follow). Both received rave reviews around here! And oh my, once again, the possibilities are endless! I am sure that somewhere in history, somebody took the time to dedicate an entire cookbook book on polenta. It certainly deserves a place on your table!
Basic Polenta (for Crisp Polenta Squares)
5 cups water
1/4-1/2 tsp sea salt
1 cup medium or course ground polenta or cornmeal
Though many recipes tell you to bring the water to a boil, I find that staring with cold water is better because it keeps the corn meal from lumping when you pour it in. So in a medium saucepan, measure the water and add the salt. Pour in the cornmeal and begin heating until it simmers, turning down immediately because it will begin to spatter, bubble and burn...not a good thing. On very low heat, continue to cook while stirring occasionally. It's ready, according to tradition, when a wooden spoon stands on it's own in the pot.
At this point, you may add 1 cup of grated Parmesan cheese if desired (but not if your are going for a great dessert!).
To make polenta square as seen here, pour the porridge into a baking dish and allow to cool in the refrigerator. When cold, heat a frying pan with a few tablespoon of oil to medium. Cut cooled polenta into squares or pie wedges and fry until golden on each side. Remember to have a lid or a spatter screen on hand because this can get messy...and spattering oil hurts!
Now let me get honest and say that after several rounds of frying, popping and spattering, I decided to turn the broiler on and move to a sheet pan with oiled polenta squares. Suffice to say that I will never fry polenta again!
When nicely browned, serve with your choice of vegetable stew, pasta sauce, creamed kale or spinach, or whatever your creative heart can dream up!
5 cups water
1/4-1/2 tsp sea salt
1 cup medium or course ground polenta or cornmeal
Though many recipes tell you to bring the water to a boil, I find that staring with cold water is better because it keeps the corn meal from lumping when you pour it in. So in a medium saucepan, measure the water and add the salt. Pour in the cornmeal and begin heating until it simmers, turning down immediately because it will begin to spatter, bubble and burn...not a good thing. On very low heat, continue to cook while stirring occasionally. It's ready, according to tradition, when a wooden spoon stands on it's own in the pot.
At this point, you may add 1 cup of grated Parmesan cheese if desired (but not if your are going for a great dessert!).
To make polenta square as seen here, pour the porridge into a baking dish and allow to cool in the refrigerator. When cold, heat a frying pan with a few tablespoon of oil to medium. Cut cooled polenta into squares or pie wedges and fry until golden on each side. Remember to have a lid or a spatter screen on hand because this can get messy...and spattering oil hurts!
Now let me get honest and say that after several rounds of frying, popping and spattering, I decided to turn the broiler on and move to a sheet pan with oiled polenta squares. Suffice to say that I will never fry polenta again!
When nicely browned, serve with your choice of vegetable stew, pasta sauce, creamed kale or spinach, or whatever your creative heart can dream up!
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