Polenta is a staple food in Italy, and is often referred to as “peasant’s food” or “elegant gruel”. It is a rich mush made by cooking cornmeal in salted water, and is a great source of iron, magnesium, zinc, vitamin B6, and phosphorus. Polenta can be served hot or cold, fried or baked, and can even be baked into delicious cakes or breads. Here are a few ways to cook polenta:
How To Cook With Polenta
Make a polenta cake. Cake made from polenta is a wonderful combination of traits. Gritty, tender, rich, and sharp, this is a recipe that you won’t soon forget! Beat together 1 3//4 sticks of softened unsalted butter and 1 cup of superfine sugar until whipped and fluffy. Combine 2 cups of almond meal with 3/4 cup fine polenta and 1 1/2 teaspoons baking powder then slowly add to the sugar mixture in batches, alternating with 3 eggs. Beat in the zest of 2 lemons then pour the mix into a 9 inch springfoam pan lined with parchment paper and greased on the sides with butter. Bake in a preheated oven at 350 degrees for 40 minutes or until a cake test comes out clean. Boil together the juice of two lemons and 1 heaping cup of confectioners’ sugar, pierce the top of the cake all over with your cake tester, then pour the warm syrup on top.
Slice and pan fry. This method is an easy way to achieve traditional Italian results, and all it takes is some a pre-made polenta tube, some olive oil or vegetable oil, and whatever you would like to serve your polenta with. SImple slice the tubed polenta into 1 inch slices with a sharp knife, then fry in hot oil for about 5 minutes on either side or until the sides become crispy. Top with pasta sauce and Parmesan cheese and serve warm.
Sources:
- “Lemon Polenta Cake Recipe”, The Food Network
- “Hot or cold, polenta provides a base for savory toppings”, Kansas City Star
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