How to make polenta? It’s actually pretty easy but you have to know what to use and how to do it exactly. All it takes is some cornmeal and chicken stock, pretty frugal! It’s crucial that you let the polenta simmer for some time until it’s soft and tacky. In the end it should look a bit like a potato mash. The taste is totally different of course, a little corny (what a surprise). It’s a delicious side for my Italian sausages in wine or my beer braised osso bucco recipe for example. A nice alternative for potatoes, bread or a bowl of white beans!
There’s a great treat to make with leftover polenta: fried polenta crisps! Leave it to cool in the fridge overnight preferably in a small baking dish. What you do the day after is slice the chilled polenta thinly and fry it in some hot oil in a non-stick pan. The polenta will crisp up amazingly, you should really try it. Drain the fried polenta on some kitchen paper, sprinkle with a little sea salt and dig in.
Ingredients for 2 persons
2,5 oz (70 g) polenta cornmeal
1 ¼ cup (300 ml) vegetable or chicken stock
1 tbsp butter
Pour the stock in a saucepan and bring to a boil. Gently stir in the polenta cornmeal.
Season with pepper and a little salt to taste and stir.
Cook for 2 minutes until the polenta starts to thicken.
Turn the heat as low as possible and put a lid on the pan. Leave the polenta to bubble and thicken for 20 minutes. Stir regularly to avoid the bottom from burning.
Add the butter (just leave it to melt on top of the polenta and stir again when fully melted). Cook for another 10 minutes. Take the pan off the heat and serve.