Polenta-It’s an Italian thing
Italy’s finest export?
Italy’s finest export? not quite, that would be Sophie Loren followed by Lamborghini and spag bol. I’ve been cooking polenta for a few years now and it is only in recent months that I have begun to like it.
Way back when, it was something a bit different to offer a vegetarian, I remember buying some pre cooked in a sausage shape (I was young) which you sliced and grilled. It was the most revolting foodstuff to appear on the foodscene since the invention of ‘long egg’. For those who don’t know, ‘long egg’ is a tubular boiled egg about eight inches long (or probably six!) which can be sliced for garnishes and sandwiches. I imagine it tastes as good as it looks.
Back to polenta and my mission to make it taste interesting.This is easier said than done, cornmeal, no matter how fine only attracts a certain pallete, namely an Italian one. In recent weeks I have cooked it for an Italian and an eighty two year old who hadn’t eaten it since the second world war (lucky her!) and I think I’ve cracked it.
Italians should look away now; a pan of milk is infused with fresh sage and bay, a lemon rind, salt and white pepper and a piece of butter. Once boiled the heat is reduced and the polenta is whisked in. Standing in a boiler suit with asbestos gloves and a crash helmet stir frequently whilst the polenta bubbles and spits molten lava at you. Cook for twenty to thirty minutes, add a spoon of creme fraiche/mascarpone and check for seasoning.
Saute some mushrooms in butter flavoured with fresh sage, pour butter and mushrooms over the polenta which you have slopped into a bowl. Give it a good slug of extra virgin and plenty of grated parmesan-fresh that is, not smelly sock variety. Serve to guests and make a run for it!
As for quantities, well I tend to guess but the great Italian chef, Georgio Locatelli suggests the following: 800ml milk, 200ml double cream to 110g polenta. Good luck!
Miles,
I’ve made a cake with polenta…. I’ll look up the recipe to see whether it would be worth a mention.
Now for the important bit… as you know Elsie and I intend to take over the kitchen to give you a well deserved rest. We’ve allocated a fine selection of day wear to suit every occasion. So, it’s either the lederhosen ensemble or the Sophia Loren frocks?
Cid
December 11, 2007 @ 1:36 pm
Miles,
Photo looks great. What is that surrounding the polenta mountain?
Does the polenta packet carry a health and safety warning whilst cooking the stuff?
December 11, 2007 @ 2:02 pm
Cid,
Miss Loren if you will!-at this moment in time you are quite welcome to my kitchen!
Miles (with very attractive xmas card hiding my brother’s effort)
December 11, 2007 @ 5:01 pm
Elsie,
They’re the mushrooms I was telling you about, it doesn’t matter how talented you are there isn’t much scope with wet polenta when it comes to presentation.
Miles
December 11, 2007 @ 5:02 pm
Hi I love your website. I want to add a special way to cook Polenta the way I cook it. For starters add chicken Boulion or stock instead of the water..then add some chopped up Sun dried tomatos to the stock along with some Fennel seeds you grind up in you food processor along with at least a cup of Parmesean Cheese some garlic powder..then when it comes to boil…turn it down to a rolling simmer and add the Corn Meal and use you wisk and work like the dickens to keep the molten mess from spewing forth from the pot. Now at this point you can either put the Polenta ( corn meal mush thats what we call in Lancaster County Pa.with out all the extra additions) onto a plate and serve or better yet get yourself a loaf pan and grease it a little ..then add the Polenta and refrigerate ..it will get firm. The next morning take it out and slice it up and fry it in a little olive oil until it get a golden brown on both sides then serve it with some Mexican Salsa and some fresh Sharp Cheddar cheese and get ready for the complements.
Thanks again an Bon Appetit
February 18, 2008 @ 10:51 pm
Hi Dennis,
Thanks for the compliment and great tips, you can’t go far wrong with anything if it’s got fennel, tomatoes and parmesan in it! As for setting the cake overnight that is probably my prefered way of cooking it because I love the crunchy texture. I sometimes make a miniture stack of it topped with wilted spinach and tiny ratatouille which I serve with roast lamb.
Thanks for visiting the site and taking the time to pass on your suggestions.
Kind regards
Miles
February 19, 2008 @ 8:16 am
Hi Dennis,
Thank you for adding to the Polenta recipe which I would like to copy. Would you advise me to don a helmet, mask and a workman’s overall to protect me from the molten mess? I would not like to breach any health and safety laws
Elsie
February 20, 2008 @ 4:13 pm
Dennis
Sounds delicious
nice work fella !
Regards
Rod
February 20, 2008 @ 6:44 pm