intuitive cooking, sensible eating.

Polenta, Autumn, Heart

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I have to say, very few things hit the spot like polenta does.  Last night I was not sure what we would make, but Seth had a recipe he wanted to make that his mom gave him, so we decided to make it!  Upon close inspection, we realised we had no bread – the recipe called for the dish to be served on toasts spread with goats cheese.  I thought there was some polenta left, and so we decided to use that instead.

The recipe was a simple braise of carrots, onion, and mushrooms in water and white wine, finished with basil chiffonnade.  Seth worked on that, and I made the polenta.  Along the way, I thought that it could be interesting to spice the polenta with curry!  I have never tried that, and oh my god is it good.  I was just blown away by the richness of the final product, even though I did not use any stock!  DEFINITELY try it out with this topping, or something like a lamb curry or bolognese spiced with garam masala….  I love finding a new flavor profile within a base I love so much as polenta.  Oh, he wide avenues of creativity warm my heart so much lately.

Braised Carrots 

Ingredients

  • 1-2 tbsp butter
  • 8 carrots, thick hearty chunks of varied shapes & lengths
  • 1 medium red onion, half moons
  • 8 oz mushrooms, sliced
  • 6 garlic cloves, rough chop
  • Water & white wine – about a cup of liquid total, adding more if things get too dry whilst cooking
  • salt and pepper to taste
  • bay leaf
  • 1/4 basil, chiffonnade

Chop up all your veggies, then melt the butter in a pan – preferably one with a lid.  Toss in the veggies with the butter over MH heat and brown them lightly for a minute or two.  Then deglaze with the wine, add water, the bay leaf, cover and let it braise for about half an hour.  Depending on the size you have cut up your carrots, it will vary the cooking time.  By the end, you want them to be fork tender, but not overcooked.  The liquid should reduce down at the end, so uncover it and let that clear off to glaze it all.

Curried Polenta with Goats Cheese

Ingredients

  • 1 cup polenta
  • 3+ cups water (add more during cooking if things get too dry)
  • 1-2 tsp salt
  • 1 tsp pepper
  • 1 tsp curry powder
  • bay leaf
  • juice of 1/2 lemon
  • 1/4 cup white wine
  • 1/4 – 1/2 cup  milk
  • 4 oz goats cheese (more or less if you like)
  • 1-2 tbsp butter
  1. Bring water, wine, bay leaf, lemon, to a simmer and stir in polenta.
  2. Season with salt and pepper, curry powder.  Cover, and let simmer for about 20-30 minutes.  You can add more liquid if you think it’s too dry.
  3. Stir in dairy at the end (milk through butter)

Oh, and for good measure, you may want to consider poaching an egg and heating up some leftover polenta for your breakfast.  To die for!

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