Tuesday, October 27, 2009

EAT IT: Creamy Polenta with Sauteed Greens

Last week on Mark Bitten's NYT Blog he discussed polenta. I have a weird fear of polenta - mostly because I hate corn bread and consider them to come from the same gross family. After reading all the rave reviews of this little number though, I had to give it a try. Some of the other foodie blogs that I read were suggesting a topping of sauteed greens and fried egg. One word, three syllables: DELICIOUS.
My polenta turned out to be instant (not stone-ground) so it got a bit stickier than I hoped. But the oil from the greens and the creamy yolk from the egg turned the whole thing into a dish-licking dinner. I might even try this for breakfast one day. "EGGS FOR BREAKFAST" you say? That's right - I'm just THAT crazy.

Here is his recipe:

Polenta Without Fear

Yield 4 servings
Time 25 minutes

For creamy, soft, mouth-filling polenta, stir in butter and Parmesan -- the more the better. If you want something more flavorful but still a little austere, add herbs, like marjoram or thyme, along with a handful of parsley or basil, and a couple of tablespoons of good extra virgin olive oil. For polenta firm enough to grill, broil or sauté, cook it until the creaminess is gone and it starts to pull away from the sides of the pot, then turn it out onto a plate or a board and let it cool until firm.
  • 1 cup milk (preferably whole milk)
  • Salt
  • 1 cup coarse cornmeal, preferably stone-ground
  • Freshly ground black pepper, to taste
  • 2 to 4 tablespoons butter or extra virgin olive oil
  • 1/4 cup or more freshly grated Parmigiano-Reggiano, to taste, optional
  • 1. Bring milk to a boil with 2 cups water in a medium saucepan and add a large pinch of salt. Adjust heat so liquid simmers. Add cornmeal in a steady stream, whisking as you do to prevent lumps. When it has all been added, let mixture return to a boil, then turn heat to low. Polenta should be just barely simmering.
  • 2. Cook, stirring occasionally and being sure to scrape sides and bottom of pan, for 15 to 20 minutes, until mixture is creamy and cornmeal tastes cooked. If mixture becomes too thick, whisk in some water, about 1/2 cup at a time.
  • 3. Taste and season polenta as necessary with salt and pepper. Take pan off stove, stir in the butter or oil and the cheese if you are using it, and serve, passing more cheese at the table if you like.

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