The Poop On Polenta

  Polenta is probably one of the most diverse foods of its kind.  Once you have boiled it, you can fry it, bake it and even grill it!  It’s very versatile.  Polenta is either white or yellow cornmeal that has been ground to a coarse texture.  Polenta is originally an Italian word.  The word comes from hulled and crushed grain, especially barely-meal since corn was not introduced to Europe until the 16^th century.  It also comes from the same base as “pollen”.  (Thanks Wikipedia)

  Polenta is readily available in any grocery store.  Like most items, if you buy polenta in larger amounts, the cost goes down a bit.  So if you can, purchase the larger size, keep it in an air-tight container with a slice a bread to remove any excess moisture.  If you can find polenta that is stone ground, you will actually have the best quality grind.  Remember you DO NOT want cornmeal that is too fine.  You will have nothing but corn flavored wallpaper paste on your hands if you do. 

  Now I have to be honest here.   Making polenta the traditional way is not an easy task simply because you must constantly stir for 30 minutes or more as the cornmeal begins to absorb the moisture.  Unless you work out at the gym, your arm is going to get its own workout!  And I can hear some of you now saying, “Well I have one of those automatic stirrers.”  Well, that’s great! But it won’t be able to stir the polenta once it begins to thicken.  So what is the solution?  I ask around to several of my Italian friends here in Providence (there is a huge Italian population here by the way), and I was surprised at the different ways basic polenta is prepared.  I am going to give you the basic recipe for polenta with the traditional way that most people use.  I then will give you the non-traditional ways of cooking the polenta so that your arm won’t fall off!  So without further adieu, let’s start cooking!

  First, you will need one pound of coarsely ground cornmeal.  Next, fill a large wide bottomed pot with two quarts of boiling water, and have more readily available.  Add a heaping teaspoon of kosher salt to the water.  Again as in my previous blog, PLEASE try not to use iodized salt.  It has all kinds of chemicals that are in it and really isn’t good for cooking.  The only thing I use iodized salt for is gargling when I have a sore throat.  Use either kosher salt or even better, sea salt.  Personally, I prefer coarse Italian sea salt and use a salt grinder.  But I digress.

  Place the pot on the burner and add the water and salt.  When the water comes, to a boil, slowly add the cornmeal in a steady stream.  You do NOT want to dump all of the cornmeal in at once, or you will have nothing but a lumpy mess on your hands and you will have to throw it out and start all over.  Also, you want to make sure that the water continues to boil as you add the cornmeal.  Incorporating it slowly into the water will keep the water boiling.  As you add the cornmeal, begin to stir and don’t stop.  Continue to stir one direction so that lumps will not form.  As the polenta begins to thicken, for about half an hour (the longer you stir, the better the polenta will be; the finished the polenta should have the texture and consistency of mashed potatoes), add more boiling water as necessary.  You will know the polenta is done when it comes away from the side of the pot.

Now, there are non-traditional ways to prepare polenta.

Brown Paper Method

Prepare your polenta exactly as before, but once you've drizzled the cornmeal into the boiling water, cover it with brown paper (a brown paper bag will work fine, just make sure it is large enough to cover the entire surface). Cover the pot with the lid, and turn the heat down to a minimum. Then, after 40 minutes, the polenta's ready with no stirring!

Pressure Cooker Method

You will need the polenta and boiling water, a lump of butter and salt.  (What kind?)  Put all ingredients in the pressure cooker, cover. At high heat bring all to a brisk boil, put the lid on and cover the steam hole lower heat to a very low flame and cook for ten minutes. Once the pressure has lowered, either naturally or under cold water, remove the lid and give the polenta a good stir in order to blend in the liquid. Pour out on a board and serve as usual.

Plan Ahead Method

Put the basic recipe in a slow cooker. Cook on low overnight (at least about 6 hours). In the morning you will have the smoothest, creamiest polenta you only dreamed about.

If you are still reading this, congratulations!  You have now completed Polenta 101!  I sure hope that this has helped you.  Now that you know a bit about polenta and how to cook it, here is a recipe for a different way to use polenta.  

Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes

The best part of this recipe is that you can completely adapt it to your taste or to complement the rest of the food that you’re serving. Pile on your favorite toppings, add a thin layer of pizza or marinara sauce, use fresh basil, tomatoes, and mozzarella for a caprese-style pizza – the possibilities are absolutely endless. Eat it as a main dish or cut into smaller servings for an appetizer. Enjoy!

Makes 4 generous main dishes or 36 appetizer servings

2 tablespoons extra virgin olive oil, more for pan
½ cup whole milk
2½ cups water
Salt
1 cup coarse cornmeal
Freshly ground black pepper
5 strips of bacon, cooked crisp and crumbled
10 ounces cremini mushrooms, chopped
2 cups baby spinach
1 Roma tomato, sliced
1 cup shredded fontina cheese

1. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk, water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).

3. Heat oven to Heat oven to 450º. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put one tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they have released all of their moisture, about 5 minutes. Use a slotted spoon to take the mushrooms out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and pepper.

4. Take polenta out of oven, sprinkle with fontina cheese, then spread spinach evenly on top of cheese and top with mushrooms, bacon and sliced tomato. Put pizza back in oven for two minutes, or until cheese begins to melt and the toppings are warmed through. Cut into slices and serve hot or at room temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if desired. Recipe and photo is from www.browneyedbaker.com

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All the best to you and those you hold dear, and only the best on your table! Until next time, I remain yours, Bobby.