Polenta is a dish of boiled cornmeal. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled.
After making the polenta, yesterday I chose to cool the mixture on a cookie sheet for 30 -45 minutes in the fridge! After cooling, today using a turned over glass I’d made circles to fry in a sauté pan with a little extra virgin olive oil under medium heat (4-5 minutes)
I then I took a mason jar lid to make a quick guide to house my fresh egg in the same pan. Sea salt and coarse pepper added. Once browned to my liking, I then took fresh arugula and chopped red pepper sautéed very lightly (less than 1/2 a minute).
To assemble place one polenta cake on a plate, then your egg, following are arugula and red peppers and topped with another polenta cake! A pinch of freshly shaved Parmesan cheese and coarse pepper….and that’s a great Sunday breakfast; a hit this morning with a spot of Earl Grey tea!
I love the peppery taste of arugula, but any leafy green can be substituted…spinach, kale or even leeks!! If not for breakfast, then as an appetizer with a seared scallop! What you can do is endless! If you have any polenta recipes, please do share!
Here’s the recipe to make the cornmeal mixture; I created about 8 (4 servings). Oh! You can keep the extra polenta in the fridge.
5 cups Water
1 cup Fine Corn Meal (polenta)
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Parmigiano Reggiano Cheese, Grated, More If Necessary (I didn’t add, opted to top …minding for those who didn’t want cheese)
In a large sauce pan, bring water to a rolling boil. Season heavily with salt. Gradually, slowly add in the cornmeal and stir with a wooden spoon until well combined. Reduce heat to low and continue to cook until mixture thickens, stirring often. While polenta is cooking, spray a casserole dish or cookie sheet with a small amount of cooking spray. Line the dish with Saran wrap and set aside.
Once the polenta has thickened (approximately 30 minutes), check for seasoning and add salt if necessary. Then pour the mixture into a Saran type wrap lined dish or cookie sheet (I wanted them thin). Add another layer of Saran wrap on top and smooth it down directly on top of the polenta. Place into the refrigerator to set up.
When you are ready to make the polenta cakes, lift the polenta out. Remove the Saran wrap and place onto a cutting board. Using a round cookie cutter or glass, make 6 polenta circles.
Photo by Letia Mitchell LifeStyle & Design®