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Winter comfort: Polenta is one dish that runs the gamut. We offer a hearty breakfast idea as well as a lunch or dinner option to help tackle those wintery days. (Gabe Sachs/TMS Photo) |
I began experimenting with different polenta combinations and came up with a variety of combinations. Traditional polenta takes at least 30 minutes of cooking in a copper pot over low heat with continual stirring. Fortunately, imported instant (precooked) polenta with a silkier texture has become available nationwide. This fine-grained polenta, which cooks in just a few minutes, yields an excellent flavor as well as texture.
Substituting chicken or vegetable stock for part or all of the water called for in savory recipes will produce a more flavorful result. Remember that polenta is really a foil, like pasta or pizza, for its topping.
Polenta is one dish that runs the gamut from breakfast to dinner. You'll find an unusual breakfast idea as well as a lunch or dinner dish below. The savory version can be varied easily.
Other ways to enjoy it include topping the soft polenta with Bolognese sauce, a saute of fresh and wild mushrooms, favorite herb pesto, or cheeses like creamy Gorgonzola, burrata or a soft Saint Andre. You can also pour the warm polenta into a greased pan, let it cool, cut into squares and then grill it. We will revisit that idea when the weather turns warm. In the meantime, enjoy this rustic Italian dish.
Breakfast polenta with mascarpone, maple syrup
The topping of the rich mascarpone cheese and the sweet maple syrup nicely complement the Parmesan cheese flavored polenta. Serve this with crisp bacon or sausages for a hearty start to your day.
Servings: 4
Ingredients:
3 cups milk
3/4 cup instant polenta
1/2 cup freshly grated Parmesan cheese
Topping:
1/4 cup mascarpone cheese
1/4 cup maple syrup
1. Bring the milk to a boil in a medium saucepan on medium-high heat. When the liquid is boiling, add the polenta and stir continually with a wooden spoon for about 3 minutes or until the mixture is slightly thickened. Reduce the heat to medium-low so that the mixture will not thicken before the polenta is cooked through. Add the Parmesan cheese and blend well.
2. Spoon into cereal bowls and top with mascarpone and maple syrup. Serve immediately.
Warm, soft polenta with sun-dried tomato pesto
Servings: 6
Ingredients:
Substituting chicken or vegetable stock for part or all of the water called for in savory recipes will produce a more flavorful result. Remember that polenta is really a foil, like pasta or pizza, for its topping.
Polenta is one dish that runs the gamut from breakfast to dinner. You'll find an unusual breakfast idea as well as a lunch or dinner dish below. The savory version can be varied easily.
Other ways to enjoy it include topping the soft polenta with Bolognese sauce, a saute of fresh and wild mushrooms, favorite herb pesto, or cheeses like creamy Gorgonzola, burrata or a soft Saint Andre. You can also pour the warm polenta into a greased pan, let it cool, cut into squares and then grill it. We will revisit that idea when the weather turns warm. In the meantime, enjoy this rustic Italian dish.
Breakfast polenta with mascarpone, maple syrup
The topping of the rich mascarpone cheese and the sweet maple syrup nicely complement the Parmesan cheese flavored polenta. Serve this with crisp bacon or sausages for a hearty start to your day.
Servings: 4
Ingredients:
3 cups milk
3/4 cup instant polenta
1/2 cup freshly grated Parmesan cheese
Topping:
1/4 cup mascarpone cheese
1/4 cup maple syrup
1. Bring the milk to a boil in a medium saucepan on medium-high heat. When the liquid is boiling, add the polenta and stir continually with a wooden spoon for about 3 minutes or until the mixture is slightly thickened. Reduce the heat to medium-low so that the mixture will not thicken before the polenta is cooked through. Add the Parmesan cheese and blend well.
2. Spoon into cereal bowls and top with mascarpone and maple syrup. Serve immediately.
Warm, soft polenta with sun-dried tomato pesto
Servings: 6
Ingredients:
