The Secret Ingredient to These Creamy Polenta Bowls? A Food Processor

For everybody shoveling their means out of this week’s nor’easter, this creamy polenta bowl is for you. Over the chilly weekend, I used to be craving one thing heat and hearty that my mother used to make on chilly nights. I needed palak paneer, I needed sambar, I needed rajma. Unfortunately for me, after rummaging by way of my pantry and fridge, I had not one of the components I wanted to make any of those desires occur. After sulking for half-hour about my horrible planning, I knew I’d need to get inventive within the kitchen and work with what I had. One factor I did have? A bag of polenta sitting within the very again of my pantry.

While I’ve had polenta many occasions earlier than, I’ve hardly ever made it for myself. I at all times thought it took too lengthy or that I wouldn’t be capable to get the feel proper. (There’s a motive the bag of polenta had been pushed to the very again of the pantry!) After texting with certainly one of my finest buddies Kristin, my go-to polenta advisor, I jotted down some notes that she and her mother have used to get the proper bowl of polenta, and received to cooking over the lengthy, chilly weekend. After all, nothing is best than a heat bowl for dinner on a chilly winter evening.

1 of seven

First issues first, what’s polenta?

My first query when standing within the grocery aisle is: can I swap cornmeal for polenta? Are they the identical factor? The grocery retailer has a bag of cornmeal sitting subsequent to a bag labeled polenta in spite of everything, so I perceive why it’s complicated. Slightly web deep dive helped clear up among the confusion. Polenta is a dish created from cornmeal, and if a bundle is labeled polenta, that simply signifies that the grind of the corn is okay to make polenta. But sure, you’ll be able to substitute medium or coarsely-ground cornmeal as an alternative.

2 of seven

3 of seven

Okay, now how do I get a extremely creamy polenta?

In my analysis, I learn that if you would like a clean and creamy polenta, you want finely floor cornmeal. But not too effective, or your polenta would possibly find yourself pasty and gluey. So in testing, I met someplace within the center thanks to at least one helpful kitchen instrument. The meals processor! I pulsed about 3/4 of my cornmeal in a meals processor, after which made certain to sift out any clumps that is likely to be in there. This helped the cornmeal be finer in texture and in addition cook dinner loads quicker. I personally like a little bit little bit of the grit and texture of cornmeal, so didn’t need to eradicate that fully, and this hybrid method helped obtain the very best of each worlds whereas additionally highlighting how wealthy and creamy you can also make your polenta.

I additionally took this model a step additional by including caramelized garlic to complete it off. You roast the garlic with the remainder of the veggies so it turns into all candy, comfortable, and scrumptious. Then while you take the greens out of the oven, merely squeeze out the garlic from its peels, mash it up, and stir it into the completed polenta. It’s completely divine.

A number of different polenta cooking ideas I discovered alongside the best way:

1. Toast your polenta! It’s an additional step that if you wish to skip, you’ll be able to, however I cherished the nutty and toasty taste this step provides to the cornmeal.
2. Whisk always whereas incorporating the liquid. I used vegetable inventory for my polenta, and whereas I poured that into my toasted polenta, I whisked persistently whereas doing so. This helps to reduce lumps. DO NOT add all of the liquid directly.
3. Salt is your finest pal. Like pasta, salt generously. Also use actually good parmesan. It’s value it.
4. Fat can also be your finest pal. My pal Kristin informed me to “use more butter than you think is possible”. I’ll maintain that recommendation deeply to my core. I used about 1/4 cup of mascarpone as an alternative of butter, and it added that good depth of taste and creaminess. A dollop of crème fraîche or bitter cream could be a pleasant addition.

4 of seven

While this recipe would possibly look a little bit fancy for a weeknight dinner, I aligned every part on a timeline so it might all end on the identical time—meaning you’ll be able to have dinner on the desk in a flash. Prep the veggies and have these within the oven to roast when you prep the polenta. Since polenta is extra hands-on with constant stirring, I needed the toppings to be fully hands-off. By the time the polenta is completed on the range, the veggies are completed roasting and you’ll assemble every part directly. It’s all about allocating effort in the easiest way!

5 of seven

6 of seven

I’d love to listen to your favourite taste combos to high your creamy polenta bowls with. A number of combos I’m considering of making an attempt:

• Roasted tomatoes with an enormous dollop of pesto and a few burrata

• Shittake mushrooms and parmesan, maybe with an egg on high?

• Sautéed kale and lentils with a number of lemon

• Sweet maple roasted squash with a little bit chili oil

7 of seven