Kate Johnson: Creamy diversity of polenta (recipe)

Today I am going to share recipes for making polenta. I love polenta for its delicious and comforting qualities, but also for its diversity.

While it is most commonly made from cornmeal, it can also be made from other grains. Likewise, it can be made to be soft like mashed potatoes or firm (in a loaf) which requires it to be sliced. You can use different liquids to cook the grains which bring unique flavors and, finally, you can add cheese, garlic, herbs, pork back or other flavorings to turn it into a meal.

It is absolutely delicious the next day cooked up with eggs for breakfast or wonderful when added to any type of meat/vegetable bowl or even as firm slices to a salad.

It can be reheated by pan frying or air frying with or without butter/oil and/or topped with other things and served as a light lunch or appetizer. Also, it is very easy to make a vegan version. In other words, it is the side dish that keeps on giving.

Cornmeal comes in several “grinds.” This includes your typical fine cornmeal, medium grain and, finally, “polenta,” which is a very coarse grain. All of these will require different cooking times/methods. The courser the grain, the longer/slower it will cook.

If you want it really firm, you will have to transfer to a prepared baking dish after preparing and place it in the oven to finish it off.

Over the past few years, I have also began making a semolina polenta. This grain is found at the grocery store and is called “Semolina Pasta Flour” and it is simply a finely-ground wheat.

My reason for making this type of polenta is its fast and easy cooking process. It is a wonderful treat when you are camping. It is quick and easy to make in contrast to the long/slow cooking required for the cornmeal version, while still delivering the same creamy, delicious texture.

I have often used broth as my cooking liquid as it adds great flavor to polenta, but most recipes will suggest whole milk and even a small amount of heavy cream to thin and finish at the end.

Recently, however, my good friend Tim told me “If you really want to get jiggy, try using nothing but buttermilk to make your polenta.” Apparently, he had a friend who used to serve it up made this way. I immediately thought, “Yeah! That sounds like a great idea.”

So, the photo in this article is semolina polenta made with nothing but buttermilk. My review is WOW! The flavor is SO good. No cheese necessary. That beautiful, cultured flavor brings absolutely everything you need to the dish. I added a bit of salt and topped with some butter and chopped parsley. It is definitely going to be my go-to in the future.

One of the big challenges of making polenta is maintaining a nice smooth texture. When using cornmeal (especially the larger grinds) you will need to get your liquid boiling (unless it is milk and then you just want to bring it to a near boil) and verrrrrrry slowwwwly whisk your cornmeal into the liquid. Turn it down and let it cook long and slow and do not be afraid to add some liquid if it starts to get too thick before it has had time to fully cook.

I often use an immersion blender when making corn polenta as it does prevent any lumps. When adding semolina pasta flour, you do not need to worry about clumping – it is simply so nice and fine it goes in smooth with a whisk. If you do use the buttermilk, be prepared as it looks as though it is separating (curdling) even before it gets close to a boil, but just push through and you will not be disappointed with the outcome.

As for cooking methods, I have tried a number, including on the stove, in the instant pot and in the oven. They have all turned out good. I will include basic polenta and semolina polenta recipes both cooked on the stove. A quick internet search will produce recipes with the other cooking methods if you are interested and you can take it from there. Enjoy.

Basic Polenta

Source: cooking.nytimes.com

Serving: 6

Ingredients

Salt and pepper

1 cup medium or fine cornmeal

Butter

Parmesan for soft polenta (optional)

Directions

For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt.

Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.

Put a spoonful on a plate, let it cool, then taste. Grains should be swollen, and taste cooked, not raw. Adjust salt and add pepper if you wish.

For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 x 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to three days.

For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with parmesan, if desired.

Semolina Polenta

Serving: 4

Ingredients

3 cups milk, buttermilk or broth

1 cup semolina pasta flour

1⁄2 cup Parmigiano-Reggiano cheese (optional)

Salt and pepper to taste

Extra liquid to thin at the end

Directions

Cook milk/buttermilk (or broth) over medium heat, stirring often until bubbles appear (do not boil). Stir in semolina. Cook, stirring constantly, 2 minutes or just until it begins to set.

Stir in cheese, salt and pepper to taste. Whisk in another 1/3 cup or so liquid to thin at the end. Serve with butter, meat sauces or just plain.

Kate Johnson is a long-time resident of Carson City. She is an avid gardener, cook, musician and lover of dogs.