Leftover Polenta? Try these!

Polenta Croutons

So, admittedly this recipe makes a lot of polenta and if you don't have a large family (or appetite) it can leave a good amount of leftovers.

I find that I usually prefer polenta the day I make it, even though there are a lot of recipes that suggest you spread the creamy or even "mushy" stuff into a pan, let it cool (in a refrigerator or on the counter) to harden a bit, and then slice squares or pieces of it to serve. Strangely,  I kind of like the semi-soft mush so that's usually how I eat it. However, a long while ago I was at an Italian-American restaurant that used polenta (i.e., gluten free) croutons in one of their salads and they were fantastic. Normally, I don't care for croutons--at least ones from a bag, etc. They're too crunchy and salty and they just don't work on a salad for me. The polenta ones, however, had the perfect tooth bite and didn't threaten to cut up the roof of my mouth.

So, anyway, I set out to use my leftovers to mimic those famous polenta croutons. And, not to toot my own horn (well, maybe a little), they were pretty damn good.

Ingredients:
Polenta spread into a pan and refrigerated overnight (or for several hours)
1 Tb butter
1 tsp garlic powder
1/2 tsp sea salt
Olive oil, if needed


This is what I did:

I spread the leftover polenta into a cake pan so that it was maybe 1/2 inch high, then I refrigerated it overnight.

The next day, I cut it into "crouton-sized" squares. In a medium frying pan, I added the butter and garlic powder and turned the flame to about medium heat.

Once the butter was melted and a little frothy, I added the polenta. Then it was a patience game because in order to make sure the squares get crispy, I needed each side (or almost each side) to brown a little. I would say I gave it about 7 minutes per side on medium to low heat.

You really just need to keep your eye on them and try not to let the butter brown much. If you find the polenta sticking at all, add a couple drops of olive oil (you can also add more butter, if you prefer).

Once they were lightly browned and crisp on the outside, I gave one a try on its own. Buttery and garlicky crispiness on the outside and a creamy polenta center... it was pretty heavenly--and I think I managed to replicate the ones I had at that restaurant... mine might even have been better. 

This is how I served them:

I think it was one of the best salads I've ever made (mesclun greens, herbs, roasted red peppers, cucumbers, and some fresh mozz with a balsamic vinaigrette--and of course the croutons).
  

Simple, but Good: Polenta with Beans and Greens

With the beginning of fall-like temperatures, I found myself craving a, typically, cool-temperature food: polenta. Polenta can be a little polarizing—most people seem to either like it or hate it. For me, however, it’s one of those foods that needs to be cooked the right way and served at the right time, otherwise I’m usually not that interested. For example, a couple of years ago I was in Rome with my aunt. It was a cool, rainy February afternoon and we ducked into a little ristorante for some lunch. She ordered what may be the best polenta I’ve ever tasted.  I don’t know if it was coming in from the cold, wet cobbled streets or how it was made (a simple yellow polenta with four kinds of cheese), but it was incredible.  Whatever the reason, I believe it’s important to never under estimate the weather and the timing when it comes to a meal—if you’re truly hungry and the food fits your mood it could be the best meal of your life—even if it’s just soup and a sandwich (or polenta and cheese).

…Getting back to the polenta. I’m still not sure if I’ve mastered how to make the best polenta, but I think this recipe may have turned out the best so far. I made it in the crockpot and cooked some greens and beans to go along with it.

Polenta ingredients:

3 cups of hot chicken broth (can use vegetable broth or just more hot water)
4 cups of boiling water
2 cups yellow cornmeal (usually labeled as polenta)
1 Tb butter

Anyone else see Starry Night?

1 Tb olive oil
½ cup (or more) shredded parmesan cheese
½ teaspoon salt (or more if butter is unsalted and/or using no broth)

This is beyond easy—ready for the directions? Heat the liquids to boiling (or almost boiling), pour the hot liquid into the crock pot, add olive oil, butter, and salt, then stir in polenta. Cook polenta on high for 1 hour (stirring occasionally), then add cheese, and continue cooking for 1 more hour on high—stirring occasionally—or until all liquid is fully absorb and wooden spoon stands up in polenta on its own.

Greens and Beans ingredients:

2 TB (more or less) of olive oil
1 medium yellow onion chopped
7-10 cloves of garlic, roughly chopped
½ cup chicken broth (or stock)

1-2 lbs cooking greens (I opted for ease and used Olivia’s cooking greens)
1 15oz can white beans, rinsed well (or use your own soaked and cooked, again I opted for ease…)
3/4 cup of diced tomatoes (canned or fresh)
Salt and Pepper as desired

Again, pretty straight forward here. In a large frying pan or dutch oven, start by sautéing the garlic and onions (medium flame) in the olive oil until they’re just translucent. Then add the beans. Let them heat up
and marinate in the pan with the garlic and onions. Add the tomatoes and stir those around until warmed through. Next add the chicken broth and let it reduce a little, then add the greens until they are bright and

wilted. Salt and pepper to taste.

The fresh, slightly bitter, and, honestly, healthy taste of the greens and beans were a great accompaniment to the rich polenta. I admittedly added a little more cheese to my plate when I served it, but it’s not necessary. It may not have been as good as the polenta in Rome, but I’m certain I’ll make it again this fall.

Also, you’ll probably notice that the photo of the B&G ingredients has some jarred artichoke hearts included—I decided against using those. Initially I thought I would add a bunch of other veggies to the greens, but the basic recipe (above) seemed to do the trick—especially since the point was really just to enjoy the rich flavor of the polenta.

In cooking, as in life, sometimes sticking to the simpler things, the basics, is not only enough, but just right.