Polenta is often thought of as a colder weather food — good stick-to-your-bones fare. But I find it's also the perfect base for roasted seasonal vegetables, left over meat, even a simple poached egg. So around here: polenta's seasonless, and I've recently stumbled across a few new favorite ways to prepare it.
Polenta often gets a bad rap as being persnickety, but I actually find it quite simple to make. You've got to be prepared to stir, and get a little Zen on the whole thing: if it becomes too thick and difficult to stir, simply add more liquid. If it's too loose, cook it for just a touch longer than you'd intended. And generally, it always turns out delicious. Even polenta that's less than perfect always still tastes pretty wonderful to me.
That being said, basic polenta — like basic anything — can get old after numerous meals. So below you'll find three of my favorite new ways to prepare and serve polenta. From lasagne stacks using fresh zucchini and ricotta cheese to fresh corn polenta made from grating corn cobs and cooking down the pulp with milk, there's something for every kind of polenta lover here. Winter or summer, spring or fall, it's about time we celebrated the seasonless charm of this beloved grain.
Three Delicious Ways to Eat Polenta
- Vegetarian Polenta Lasagne Stacks (pictured) - Bev Cooks
- Polenta Cornballs with Spicy Marinara - Keepin' it Kind
- Fresh Corn Polenta - Alexandra Cooks
(Image: Bev Cooks)