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!
How To Make Polenta
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 then 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.
- 3,5 oz polenta cornmeal (85 g)
- 1 ½ cups vegetable or chicken stock (360 ml)
- 1 tbsp unsalted butter
- Pour the stock in a saucepan and bring to a boil. Then 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.