Polenta, simple and so versatile.

Polenta

Polenta is a thick corn porridge that can be served as a main course or a side dish, vegetarian, vegan or meaty. You can make it on your stovetop in about 15 minutes. You can serve is straight from the pan, or make it ahead and reheat it several different ways.

I have been making polenta long before it was a trendy dish on the Food Network. I use the recipe I first tried from Mollie Katzen's Still Life with Menu.

There are so many ways to modify this dish I will just give you the basics and let you use your imagination.

Ingredients

The Basics:

3 1/2 cups water

1 1/4 cup coarse cornmeal

3/4 tsp. salt.

What I Added:

1 cup cream cheese

1 tablespoon fresh herbs ( basil, rosemary, thyme)

The Red Sauce:

1 onion, chopped

1/2 bell pepper, chopped

8-10 fresh San Marzano tomatoes ( Romas work as well)

2 cloves garlic, chopped 

1 tablespoon olive oil

1/2 cup pitted Kalamata olives

1-2 tablespoons  balsamic vinegar

To make the polenta, place 2 1/2 cups of water in a medium size saucepan and bring to a boil. Meanwhile in a bowl or large measuring cup, combine 1 1/4 cup coarse cornmeal and 1 cup water.

Add the wet cornmeal to the pot of boiling water and whisk constantly.

Cook over medium heat, stirring frequently for 5 minutes.

Add the cream cheese and the fresh herbs.

Dried herbs work just as well.

I used cream cheese because I had extra that needed using,
parmesan or any other hard cheese work as well.

Continue to stir until the cheese is all mixed in.

Now you can serve it hot or pour it into an oiled baking dish to cool.

To reheat, I like to slice it and grill, or pan fry it or warm it up in the oven or microwave.

From here on out anything goes ! Serve it with a red sauce, pesto, tapenade, sausage...

Here's the very simple red sauce I made:

Saute in olive oil, 1 chopped onion, 1/2 chopped bell pepper and two cloves of chopped garlic. Feel free to add any dried or fresh herbs.

Once the onions are cooked to a soft texture, add 1 tablespoon balsamic vinegar, 1/2 cup pitted Kalamata olives and 8 to 10 chopped tomatoes, I like San Marzano's but Roma's or other kinds will work .

Simmer gently for 10 to 20 minutes until the tomatoes break down. 

If it looks dry add a little water, wine or broth.

Season with salt and pepper to taste. Serve on top of warm polenta.