‘Ah, polenta. In Europe, during and after the War, we ate it almost daily. And it was good,’ my late father told me over dinner one evening many years ago.
A traditional staple of northern Italy and other continental regions, polenta is bright yellow corn meal cooked in simmering water (in a large copper pot or paiolo, according to Larousse), and stirred with a wooden spoon or whisk.
Although my father had fond memories of it, polenta wasn't something that my mother ever cooked - although the texture reminds me very much of the semolina pudding we ate for breakfast on winter mornings. Pure comfort food. Polenta can be served either as a soft wet porridge, or left to cool before being sliced into wedges and grilled.The recipe I am providing here (which is my own) is for the firmer version of polenta, suitable for grilling. It is perfect as a base to unctuous, sauce-laden dishes such as osso bucco; as well as mushroom, pork or sausage ragout. It also sits well with things like braised lamb kidneys or chicken livers (I'm cooking lamb kidneys to go with it tonight); or a sauté of tomatoes, beans and bell peppers. At a truffle degustation enjoyed at Pulp Kitchen in Canberra this week, chef Luke Drummond served a baked truffled polenta with a braise of locally-grown mushrooms, asparagus and slices of black pudding (boudin noir). The combination of flavours and textures in that dish was outstanding. Indeed, it was so good that I am still fantasising about it. I have the polenta, mushrooms and truffled oil - now to find some good black pudding and Australian asparagus. Oh, and perhaps a bottle of the 2014 Lerida Estate Cullerin Pinot Noir that was served with it. In The Cooks’ Companion, Stephanie Alexander recommends coarsely ground polenta in preference to fine polenta, which she says lumps more easily. “It is also possible to buy instant polenta, which I do not recommend at all," she writes, adding that it produces a soft, claggy paste with none of the gritty texture one expects from good polenta. GRILLED POLENTA 200g polenta 1.1 litres water sea salt 1 teaspoon butter, optional 2-3 tablespoons grated Parmesan or Pecorino ground pepper and extra salt, to taste Bring the salted water to the boil in a large, deep-sided, heavy-based saucepan. Lower the heat until the water is simmering. Add the polenta slowly, in a steady stream, stirring constantly with a wooden spoon or spatula. Cook, stirring the pot, for 15-20 minutes until the polenta is smooth and free from lumps. Take care during the cooking, as the polenta will bubble and splatter, much like lava. You don’t want to burn yourself. Stir in a little butter (if desired) and the cheese, and then spread the polenta into a square or rectangular tray lined with baking parchment. Allow the polenta to cool and set - pop it in the refrigerator briefly. When you are ready to serve, slice the polenta into segments with a sharp knife and brush both sides with a little olive oil. Heat a ribbed grill pan and toast the polenta wedges, using a flat spatula to turn the them over. Season well and serve with the topping and accompaniments of your choice. Serves 4-6.
It's your turn dear readers. Would you classify polenta as 'comfort food'? Have you eaten any standout polenta dishes? Do please take a moment to share your thoughts and experiences. I love hearing from you.
22 Comments
Peter
14/7/2016 05:47:34 am
Oh yes. That polenta dish at Pulp Kitchen. So good. And I loved yours with the mushrooms too. Very tasty.
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Lizzy
14/7/2016 05:49:21 am
Thank you!
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Simone Mason
14/7/2016 05:48:14 am
Lizzie, I havent eaten kidneys in ages. Where did you find them?
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Lizzy
14/7/2016 05:48:53 am
Snap! Me neither, Simone. They are from an organic butcher. I had to order specially.
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14/7/2016 10:56:04 am
Love this simple recipe, polenta is such a nice and mild addition to so many meals.
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14/7/2016 02:01:34 pm
Love polenta! I came to it late in life -- not something my mother ever made. First tasted it in restaurants, then had to make it myself. I've been using the oven method lately -- flavor isn't quite as nice as stovetop (although awfully close), but much easier -- no stirring required! Anyway, this looks super -- thanks.
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14/7/2016 06:14:32 pm
I've made polenta once and the hard-core stirring for half an hour or so put me off for life! I don't have the biceps to make polenta :-)
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Eha
14/7/2016 09:03:13 pm
Love, love, love making polenta [so wonderfully relaxing!] and obviously eating it too: and yes, I make it firmer and oft grill actually with any and all of the dishes you have mentioned! I must be lucky for once 'cause both our Woolies and Coles generally have my favourite kidneys in stock . . . usually lamb tho' and I do prefer the large veal ones. Yum!!!!
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15/7/2016 12:09:13 am
I'm not a fan of sloppy polenta but I do prefer it served like this in a firm form.
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Fiona Ryan
15/7/2016 01:03:26 am
I love polenta, however it comes and have even managed to turn Anthony from a hater to a liker.
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15/7/2016 07:58:57 am
Polenta is a dish I've only begun to really enjoy because of a recipe I tested for braised lamb shanks in red wine served over a creamy polenta...OMG! It was to die for! I can well imagine how tasty the truffled mushroom, black pudding polenta is. Making my mouth water at 7am! Since my first encounter with polenta, I make polenta fries in marinara sauce regularly, it's so good. And it freezes very well too.
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18/7/2016 12:26:33 am
I love polenta cooked this way. I was recently in an Italian restaurant in Sydney and this is what I ordered for lunch! Grilled polenta with sauteed mushrooms! xx
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20/7/2016 02:30:17 am
Polenta is one of my favorite meals and I love your mushroom topping!
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20/7/2016 10:31:35 pm
OMG! This look amazing!! I love fried polenta.
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25/7/2016 11:00:16 am
My husband and I both love polenta, either soft, grilled of fried. Absolutely comfort food, especially in the winter topped with a nice hearty ragu and a grating of cheese.
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26/7/2016 11:06:09 pm
I could have sworn I left a comment on this recipe. I really like polenta. It's so comforting especially in Winter!
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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