Why Polenta Rocks
March 2nd 2011 20:25
:
Polenta Goodness
I love polenta. I LOOOOOVVVVVEEEE IT! I make mine from cornmeal, but in some places it's made from ground chickpeas or lentils or other pulses and or legumes. From our friends at Wikipedia:
"In Albania, it is called harapash.
In Bosnia, it is called pura.
In Turkey, it is called muhlama. It is common especially in the northern region of Turkey.
In Slovenia, it is also known as polenta. It used to be eaten mainly in the Slovenian Littoral, while in central and eastern Slovenia, it was replaced by the buckwheat Âganci, then almost unknown in the western part of the country.
In Hungary, it is known as puliszka and is usually made of coarse cornmeal. Traditionally, it is prepared with either sweetened milk or goat's milk cottage cheese, bacon or sometimes mushrooms.
In Portugal, it is known as Piro and on Madeira it is known as Milho Frito.
The Corsican variety is called pulenta, and it is made with sweet chestnut flour rather than cornmeal.
In Bulgaria, the dish is called kachamak In the Republic of Macedonia and in Serbia, it is called palenta or kaamak The Romanian variety is called this word is also borrowed into the Russian but also known as In southern Austria, polenta is also eaten for breakfast (sweet polenta); the polenta pieces are either dipped in cafe au lait or served in a bowl with the cafe au lait poured on top of it. (This is a favourite of children.)
My version is a "pan Italian" mish mash, which raises eyebrows with some of my friends(Northern or Sourthern Italian). The dish is traditionally served in Northern Italy, each region therein having their own "correcto" version. Again, Mine is a mixy mixy version.
I like polenta that has firmed up into a cake that can then be cut, fried and dressed up to suit your tastes.
Read ALL the instructions BEFORE you begin.
Here goes:
Ratio is 1 cup cornmeal to 3.25 cups cooking liquid(stock, water, milk)
1 finely diced, fried shallot per cup of cornmeal
1 finely diced, fried clove of garlic per cup of cornmeal
125 ml of grated parmesan(not the pregrated crap please) per 2 cups of cornmeal
125ml of finely chopped fresh herbs per 2 cups of cornmeal
salt and pepper to taste
olive oil
Heat liquid, add fried onions and garlic, season with pepper and a bit of salt.
With a whisk, Slowly and constantly pour and stir in the cornmeal until it thickens. Quickly add the parmesan and the herbs, trade your whisk for a spoon or heat proof lspatula and mix it all together. You must stir constantly or it will lump on you! Attention,hot polenta sticks and burns to your skin like crazy, and it HURTS!
Once it's mixed together, pour it into a well oiled pan, and QUICKLY smooth it out.
Allow it to cool, then cover with plastic wrap and fridge it for 1-2 hours.
Meanwhile, heat a can or two of San Marzano tomatoes or good quality pasata(smashed tomatoes), a handful of fresh NOT DRIED basil and a clove of mashed garlic. Add 100ml of good olive oil per can of tomatoes. Heat it up and season with salt and pepper and add 100 ml of grated parm.
Once the polenta has set, cut to the desired shape and fry in a well oiled heavy bottomed pan until browned and crispy on every side.
Remove to a warm plate, slather with sauce and add MORE parmesan.
Serve with your favourite red wine.
Chef Phil
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