I love Polenta. But to be honest, I haven't used it much in my menus. It is so easy to make and I prefer using the deep yellow corn to add beautiful color and contrast.
Keeping Polenta simple is the key to capturing the flavor of the corn and compliment what you serve with it.
I prefer to make it in a pan, then use it in a dish by "cooking" it again. For instance, Extra Virgin Olive Oil is the best for frying the Polenta after it is set.
I fry the Polenta to give a crispy edge and sprinkle dried or fresh basil on top. (I use plenty of oil so the Polenta won't stick.)
Next, I like to place it over greens, such as fresh arugula, that has been tossed in EVOO and lemon juice. Place fresh cherry tomatoes on top and drizzle with a good balsamic reduction, such as Bertolli. Add fresh mozzarella layered under the tomatoes or large shavings of Parmesan, if you desire more richness. It becomes a simple, fresh and satisfying salad or appetizer.
Bon appetit!
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