The Foodie File: My Copper Polenta Pan
With mushrooms tempting me at every turn I can’t resist all of my favourite mushroom accompaniments. I made polenta on the weekend and took a few shots that I thought other foodie types might be interested in.
I use this copper pot to set the polenta after it is cooked, it really is not necessary but it is traditional so I love to do it just for the pomp and pageantry of the whole thing!
I topped my delicious wobbly blob with mushroom (cremini and dried porcinis) I had cooked out with shallots, garlic, marsala wine, chicken stock, fresh rosemary and finished with gorgonzola cheese and lots of chopped parsley. Yum Yum!
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Posted in The Foodie-file, Fri, 2/11/07
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Hi Christine! I was a long-time vegetarian in the ’90s when every restaurant was trying to shove polenta down our throats. Too many poorly-made polenta dishes made me abhor the stuff, but your mushroom dish looks delectable. Is well-made polenta actually good?
Italians eat polenta on a regular basis and each region has its own way of serving the cornmeal paste. (I’ve been eating the healthy blend for 45 years and experiment all the time.) On it’s own, it is bland. What you do with it makes the difference. Variations: polenta base with each of the following toppings: bacon bits, spicy cheese (your choice) and vegetable oil; garlic oil, pecorino cheese and rosemary if desired; spaghetti sauce and meatballs; etc.
Plain leftover paste can be stored for up to 5 days, sliced, and baked or fried till crispy, salted, and served as a chip.
Yum…that actually sounds good, Rita. I must have had polenta with boring, poorly-made vegetarian toppings. Perhaps I’ll try polenta again but I’ll make sure it’s from an authentic Italian restaurant (not a hippy-vegan cafe) and smothered with something tasty like pecorino cheese and rosemary. Mmm!
Hey Rita, it’s also great grilled on the BBQ or toasted in a toaster and spread with butter and honey. If I am making it to harden and grill or bake later, quite often I will add butter and parmesan cheese to the polenta to give it more flavour. You can also cook it in chicken broth or stir in fresh herbs to make it more tasty on it’s own. – But to a real Italian, it’s all about the sauce!