Polenta's Versatility is More Than You Think
Using polenta to make Creamy Polenta and Pan Roasted Mushrooms, Torta di Polenta with Spicy Cima di Rapa and Crumbly Polenta Cake served with a delicious Vegan Zabaglione
The celebrated chef and food writer Yotam Ottolenghi reportedly once wrote, “Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavors, and hugely versatile.” My thoughts about polenta are similar but with a few caveats.
First, make sure you never, ever use instant polenta in your recipes. You will be hugely disappointed because it has very little flavor and most of the nutritious components have been stripped away. The next rule is to make sure you get the liquid to polenta ratio correct. For most preparations, this means 4 or 5 parts liquid to one part polenta. Get that part right, along with cooking the polenta nice and slow over a moderate flame and introducing flavor to the polenta after it is cooked will turn you into a polenta fan – guaranteed!
The Creamy Polenta and Pan Roasted Mushrooms recipe is my base recipe for making a delicious porridge-like dish that is extremely flavorsome. It is also versatile and can be used as a base to many other kinds of toppings – roasted broccoli, artichokes, Brussels sprouts, etc.
My interpretation of the classic northern Italian Torta di Polenta takes advantage of another classic Italian ingredient, cima di rapa (otherwise known as broccoli raab). I flavor the cooked greens with a spicy rendition of bagna cauda that I make using salt-cured capers instead of the traditional anchovies.
Finally, I illustrate how polenta is more than a savory ingredient and include my delicious take on Crumbly Polenta Cake served with a delicious Vegan Zabaglione.
Please feel free to leave a comment below or share your creations with me or on your social media sites. I am always happy to hear from you or answer your questions.