Polenta is to Northern Italy what pasta is to Southern Italy. In our house we (well, my wife and I) love it. Our three teenagers have yet to appreciate it. This despite the fact that they're 25% Italian heritage from Florence.
Our favorite dish is Italian Sausage with sautéed onions and peppers in tomato sauce served over creamy herbed polenta. On a cold fall, or winter, night it is beyond satisfying. A bottle, or two, of red wine rounds out the meal perfectly.
In The '21' Cookbook Chef Michael Lomonaco provides an easy, no fault, delicious recipe for Soft or Toasted Herbed Polenta. As I frequently say, a recipe is a framework (unless you're baking). We like to find great recipes and then riff off them.
The Recipe:
2 C Milk
1 C Cold Water
1/2 t Kosher Salt
1 C Cornmeal
4 T (1/2 Stick) Unsalted Butter
1/4 C plus 2 T Fresh Grated Parmesan Cheese
1/4 C Chopped Fresh Herbs. (Choose what compliments the rest of your meal. Oregano, Thyme, Chives, Etc.
Combine milk, water, salt, and cornmeal in a sauce pan.
Stir with fork to eliminate lumps.
Heat just to a boil without scorching.
Reduce heat to low and simmer 25 minutes.
Stir occasionally with a wooden spoon.
(If it gets too thick towards the end add a few T of cold water to loosen and maintain a creamy consistency.
Remove from heat.
Immediately add butter, 1/4 C Parmesan, and the fresh herbs.
Stir quickly to incorporate.
Serve now while it's soft.
We put a healthy spoonful in a bowl. Then add an Italian Sausage link and top with the onion, pepper, tomato sauce mix. Sprinkle with "bird seed" if desired and top with remaining grated Parm.
If you want a good fall side dish that's not your usual you need to try this. It will become part of
your rotation. I swear. Mangia!! 27/317
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