The Versatility of Polenta

This is the season for polenta. The Northern Italian stapleis a cool weather basic must have thanks to its' versatility.It can be made a number of ways, from starters to sides. The big surprise?This hot corn mash can even be used for south of the border dishes as well.

Polenta is usually reserved for such traditional dishes as chicken cacciatore. This is an easy dish to make, using only the chicken's thighs and breasts along with canned tomatoes (or fresh, if you still have them around.).It's then sauteed with olive oil and garlic along with oregano and rosemary. The polenta acts as the perfect foil for the thin gravy, sopping up the almost watery sauce.Of course, polenta can be used with much heartier dishes too. Venison, one of the North's prime meats is excellent with a side of it. The mash's mildness again compliments the rich heartiness of the ragout. Now here's a kicker - polenta is also a wonderful side for Mexican chili. It serves a s creamy base for this dish and it's neutral flavor absorbs the chili's fieriness.

Grilled polenta is also good. You can use it as a side or a starter. To make it pour polenta into a loaf pan, let it cool and then cut the slices. You can brush on melted butter or olive oil before it hits the grill.Some cooks add spices as a dash of oregano or rosemary along with sea salt and pepper to make it more flavorful.. It can be sliced and even be used as a bread for a version of Eggs Benedict. A slab of grilled polenta makes a wonderful base for any braised vegetable such as cabbage,broccoli rabe or tomatoes. It can also be used as an appetizer with caramelized onions and Gruyere or Fontina cheese melted on top.

Polenta has so much versatility .It goes with anything from veggies to meats with such facility. You can make a variety of dishes with it, and each will be unique and different.