Polenta is cornmeal porridge, a very simple dish made by stirring cornmeal and salt into simmering water. It’s also often made into fried cakes. Historically, polenta was peasant food — cheap and filling.
Ingredients1 cup instant polenta 2-1/2 cups whole milk 1 teaspoon salt Favorite herbs (optional) 3 to 4 ounces crumbled goat cheese Flour Olive oil for frying
- Bring the milk to a simmer and slowly pour in the instant polenta through your fingers to prevent clumping.
- Whisk in the salt and any herbs of your choice.
- Cook, whisking the polenta until thick and creamy.
- Pour the hot polenta into a flat-bottomed dish or pan so that the polenta rises about an inch high.
- Cover with waxed paper and put into refigerator until slightly chilled, but malleable.
- After partially chilled, stir in the crumbled goat cheese.
- Flatten polenta with a spatula and cover with waxed paper again.
- Refrigerate until completely chilled.
- Cut into squares or triangles and dust lightly with flour.
- Heat a nonstick skillet over medium heat.
- Once hot add a few drops of olive oil and slowly brown both sides of polenta. (If the polenta is thick you may want to put it in the oven to finish cooking.)