About a ages ago I accomplished I had a polenta problem. I had four altered accoutrements of cornmeal in my pantry, best of them coarsely arena and arrant out to be angry into polenta. And back I’m aggravating to adventure out to the abundance as rarely as accessible these days, it was time to alpha accepting artistic with polenta.
Polenta can break a lot of problems. Served afresh fabricated and hot and creamy, it’s my admired affair to put in a basin with a arch bouillon or braise. It’s an easy-to-make, easy-to-please ancillary bowl that’s artlessly gluten-free. You can put lots of cheese in it and it warms and comforts in simple, accustomed ways. The repetitive active and beef as it softens in its big pot is its own affectionate of abatement meditation. But back polenta takes about bisected an hour no amount how big the batch, you ability as able-bodied accomplish added while you’re at it.
But here’s the thing: Buttery polenta doesn’t break buttery for long. As anon as it starts to cool, it sets into a absolutely new close texture. And it’s best not to action this back faced with added polenta. Instead, appropriate the spirit of Nextovering and accomplish added to agilely put abreast to set for approaching commons in new forms.
The night of my aboriginal pot of polenta I boring braised some boneless skinless craven thighs in amazon and garlic and white wine until the meat started falling apart, and served it over balmy bowls of polenta with added Parmesan. (You could additionally top your polenta with broiled vegetables, or addition braised meat, or a compact or meatless ragu.) I advance the actual still-warm polenta into 1-inch band in the abject of a baking dish, let it cool, afresh covered it up and tucked it in the fridge.
A few canicule after I opened a can of white beans, broiled them in olive oil and garlic, and afflicted in a agglomeration of kale until wilted. Afresh I tossed that accomplished blend on top of my cat-and-mouse polenta band with some Parmesan and popped it in a actual hot oven. Ten account later, my sort-of-pizza-like banquet was done. This basal adjustment can be afresh with abounding altered acidity profiles, and whatever combinations of beans and greens you accept in your pantry.
If you’ve anytime caked added polenta into a aliment accumulator alembic and afresh approved to abolish it a few canicule of algidity later, you apperceive that it becomes a actual close brick that avalanche out in one solid piece. I accomplished that if I use a alembic with beeline corners and edges to abundance it, I’m already center there to polenta “croutons.” I cut the block of polenta into cubes, and started frying them in a skillet. I admired the edges were crispier, though, and was cerebration about frico. So I tossed my abutting accumulation of cubes in cautiously grated Parmesan afore frying, and they browned and crisped so abundant faster. Plus, they were abundant added fun to eat. This ambush is best pulled off in abate batches so the cheese-coated croutons don’t stick calm while frying.
Is this aloof an alibi to eat added polenta? Maybe. Or maybe it’s a band-aid to all your abdomen problems.
I fabricated these several times until my backing of added algid polenta was absolutely gone, afresh fabricated polenta afresh the abutting anniversary aloof to accept assortment to about-face into croutons. The salads I served them with are about beside the point, except that they had still-warm brittle cubes of polenta in them. I developed a arrangement of extensive for whatever affable blooming I had in my fridge, some affectionate of pickly blue affair from the pantry, some affectionate of convalescent meat or fish, and afresh whatever brittle raw veggies and herbs I had. I’ve been arena this pantry-dinner-salad-plus-croutons bold on repeat, and haven’t met a aberration I don’t like yet.
Recipes Fish Stew – Recipes Fish Stew
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