So to start... I learned a lot about cooking polenta today!
By doing it wrong!
So I'm super excited to tell you my new favorite ways to eat polenta that don't taste icky.
I started by pan-frying the polenta. Cook a little chunk at a time at first- cut off just a bit of the loaf (yes, loaf!) and test temperatures. It should crisp on the outside and get a little transparent but it should not be see-through (that's when you know you're doing it wrong! Turn up the temp!)
Toss a thin layer of oil (I used plain old vegetable oil because I wanted to taste the polenta not a heavily flavored oil like rich olive oil) in a pan that's big enough to hold a few slices of polenta but not so tight that you don't have room to flip the polenta with a spatula. Test your temps. If you over cook it you can use a towel to pull some of the oil out but it's still greasy polenta.
My new favorite way is to broil it! I tossed it on a layer of foil in the pan and broiled the polenta on high. When the polenta gets a round puffy top that is lightly toasted pull it out and flip it and toss it back it. The polenta will get a little airbubble between the polenta skin and the inside and it's awesome.
I tossed a ton of butter (really, when you've added 2 tablespoons... you might as well add 2 more!) with spinach, onions, mushrooms and basil and caramelized. The sauce is from a jar (Classico was on sale!) and tastes so good with the other flavors. I also like to cold with the warm polenta and veggies. Nice mouth contrasts.
Martha Stewart- this is day two of my petition: Invite me to New York, let's make a MSL episode and have fun! I can cook, dance, and am a hell of a lot of fun!
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