After making an Italian family sized bowl of polenta Sunday night, I am now stuck trying to figure out ways to devour the rest without overdosing on polenta goodness. As I mentioned last time, the polenta I made wasn't what I was hoping it would be. I can't get mad at it though, it was our first time with each other and sometimes it just takes practice before you can get in the groove and both parties are left satisfied. The good news is that I looked up many a recipes for polenta based dishes and feel like I have prepared myself for the polenta dishes to follow in the week.
Last night I scooped up balls of the polenta and attempted to fry them in a little olive oil. My intentions were good, however my mission failed. I was left with one big blob of reheated polenta to which I added some of the roasted chicken and some tomato sauce. It was good, but it could have been better. The tomato choked out all other flavors and I became haunted with memories of my mothers stewed tomatoes (sorry mom). Anyways I think its safe to say that so far I have not succeeded in my quest for creamy deliciousness. I'm not going to give up! I am now left with an obese American family sized portion of polenta, half of a roasted chicken and determination. My next battle.... polenta soup!
Tuesday, October 21, 2008
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1 comments:
alright, seriously if you want to know the secret to polenta it's all about fat and when i say fat i mean animal proteins and by that i mean dairy.
make your base polenta with a flavorful liquid (a good chicken broth or stock is perfect as it's generally neutral in flavor and aroma but experiment with ham stock, beef stock, red wines, etc) then add heavy cream or half and half to the desired consistency.
to finish, add a cheese of your choice but keep it to soft or semi-soft types that will melt well and give you a velvety texture.
polenta really is like a blank canvas, it lends well to so much. plus, it's versatile as hell!
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