Polenta is one of those dishes that signifies winter. It can accompany any main dish from chicken cacciatore to a good hunter's gravy filled with pork bits. One of the best aspects of it is that it's super easy to make and like a fashion basic can go with anything. It's also versatile, going from steamed to grilled, the perfect all around ingredient.
This Northern Italian staple was the star of an article in yesterday's New York Times Dining section A City Kitchen. Dave Tanis, the column's author really wrote a valentine to this simple dish made only from ground corn mush. He gives really good advice (that I ,even growing up with it, didn;t even know)>Polenta comes in three types of fineness. course, medium and fine. Also the longer you cook it the better tasting it will be. The mush becomes too bitter of you take it away from the flame too early on. The longer in the pot th sweeter it will be because the cornmeal swells and basically burst with flavor.
Mr. Tanis gives some pretty good recipes aw well. He grills the polenta into squares and serves it with tomatoes and eggs. The last is classic Piedmontese, adding the polenta gives ti a new twist. He also stuffs it with spinach along with ricotta and fontina, letting the mash have a crunchy top. For me the best is either stuffed in Savoy cabbage, popular in northwestern Torino where my great grandfather came from or reheated and served as a base with sunny side up eggs. This last is a great way of using leftover polenta (along with the heavenly taste of egg yolk mixing with the corn flavor)
Polenta is a great winter dish anyone can make. Try it a variety of different way to discovers it's creamy texture and taste. Once you;re hooked, that's it. You're a polenta affectionado for life.
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment