I freaking LOVE to eat polenta! Usually, I eat it as it's in its mushy state... Instead of a heap of pasta or mashed potatoes, I'll opt for polenta to be the bottom against my sauce's meaty top. Heh heh.
Last week, I had a vegan dinner party and decided to use polenta as a crust for my cottage pie. (It was yummy and I was lazy!). I was left with about 2 cups of yummy corny awesomeness to use later.
The first thing that I did was to unmold it and consider my options.
Then I sliced it into pieces, added a little olive oil to a hot pan, and got to work! I think it was about 5 minutes before I needed to flip.
They started looking better!
Not all flipping was successful.
It really started to get awesome after a few minutes on the other side. A cast-iron skillet is the way to go.
After a tiny sprinkling of salt, I was ready to eat! This was a very filling, happy, and satisfying breakfast that I can't wait to make again sometime.
(Oops: here's the recipe! Take 2 cups of polenta {1/2 cup of cornmeal stirred into 2ish cups of boiling water; add seasonings of your choice}, pour it in a container & allow to chill overnight or longer, unmold, cut into strips, and cook with about a teaspoon or two of olive oil, high heat, about 5 minutes per side. You can flip again to lock in the polenta-y goodness, but that's optional. Dash with salt, serve, and eat!)
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