We are talking Italian cuisine all week, here at The Kitchn, but we admit that it's been a little pasta-heavy so far. So let's turn our attention to the other two starchy dishes that Italians have perfected, and that we love exceedingly: Polenta and risotto.
Polenta, of course, is a simple dish made with fine or coarse cornmeal (you can make it with pretty much any cornmeal in your kitchen) and as such it's the European cousin of grits. It's cooked in boiling water, milk, or stock, and it makes a wonderful base for toppings of spicy greens, pulled meats, or sauces.
Risotto is the stirred rice dish that has a reputation for being quite finicky — but honestly, we've never had a truly awful risotto. Almost any rice, cooked gradually in boiling chicken or vegetable stock and finished with cheese, is going to be great.
Here are a few favorite polenta and risotto dishes from our archives — we're looking forward to revisiting these even more frequently as the weather cools.
10 Delicious Polenta and Risotto Dishes
Polenta
• 1. Polenta Bar - Maybe the best way to eat polenta — with a mixture of different toppings. We like this no-stir polenta recipe from Marcella Hazan as a base.
• 2. Parmesan Polenta with Eggs and Roasted Mushrooms - An entry from last year's Quick Weeknight Meals competition, and an inspired combination of toppings for polenta.
• 3. Borlotti Beans in Tomato Sauce with Creamy Polenta - A fabulous vegan-adaptable recipe from Steve Sando's Heirloom Beans.
• 4. Fried Eggs and Collard Greens Over Polenta - Simple and hearty.
• 5. Polenta with Andouille and Broccoli Rabe - We like using extra-spicy sausage in this.
Risotto
• 6. Red Pepper, Sausage, and Chard Risotto - A simple, smoky one-dish meal that makes fabulous leftovers.
• 7. Mushroom and Leek Risotto - We love risotto's capacity to absorb and blend favorite flavors and elements, like the mushrooms and leeks here.
• 8. Black Olive Risotto - With duck breast! A treat from David Leite's Portuguese cookbook.
• 9. Spring Lemon Risotto with Asparagus and Fiddlehead Ferns - Fresh and snappy, creamy and light.
• 10. Risotto with Squash and Sage - A recipe to take you straight into fall.
What's your favorite risotto, or polenta dish?
Related: Ten Ways to Feed Ten People for Less Than $20
(Images: See linked posts for full image credits.)
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I am all over the fried eggs and collards over polenta, although I usually use spinach, since it's what I have on hand. A perfect simple one-skillet dinner after a hard day of work.
Polenta + veg + egg = my go-to winter dinner. Sometimes the egg gets replaced by beans.
I'm not a huge fan of risotto, except when there are wild mushrooms or chestnuts involved. Seriously, chestnut risotto is a starchy miracle.
Polenta with spicy sauteed shrimp in addition to the egg and greens combo above. Also, polenta squares with hominy, black bean, corn, and cilantro stew.
Risotto: beet; Milanese with saffron and peas; with fresh arugula pesto and diced tomatoes; Asian inspired with ginger, bok choy, and other light veg; the list goes on and on!
oh, polenta, noms. here's my favorite rendition:
put cherry tomatoes and a bit of garlic & onion in the oven to roast while cooking the polenta down. when the tomatoes start to split, take it out, add a bit of fresh parsley, chipotle and tabasco, spoon it over the polenta and top with dabs of goat cheese. it's my favorite brunch to serve to guests.