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Warm, soft polenta is one of those foods that make me happy. Oh, just hand me a spoon and don't talk to me about too many carbohydrates; I'm in love. It's so comforting, salty and corny, and I wasn't surprised when my baby girl lapped up hers like she'd been eating it her whole life.
Which made it particularly ve when my 4-year-old son kept begging my husband to "take the mushy stuff off my plate." Or, "Daddy, if you're still hungry, you can have my yellow stuff!" Ah, I remember the days he would gleefully dig into a bowl of polenta, getting more on his face, hands, tray and clothing than into his round little tummy.
I guess I should just respond with my new mantra: More For Me.
I used the stovetop method this time, which isn't really that difficult but does require some attention. It started popping and burbling so hard at one point that the wall behind the stove was splattered with the stuff. Start by bringing 4 cups salted water to a boil, then slowly pour in a cup of cornmeal, whisking all the while. Bring to a boil, then simmer for 30 minutes to allow the cornmeal to absorb all the water. Stir in butter, Parmesan, salt and pepper to taste. I used a fancy "polenta" cornmeal from Williams-Sonoma and I do think the texture was better, creamy instead of sticky. At $9 for about 3 pot-fulls, it seems like a good deal until you compare it to regular cornmeal.
The sauce involved a jar and two bags out of the freezer, and it wasn't very good, so I won't go into it. Any tomato-based sauce would be good, and so would several that are not tomato-based. My original idea had been white beans cooked in garlic with rosemary and maybe a diced tomato, but I had no beans. These recipes contain some other sauce ideas. Just omit the pasta and serve over polenta.
[link href="https://landcruisers.info/Recipes/Pasta-withSpring-Vegetables" link_updater_label="external_hearst" target="_blank"]Spring Vegetables
Are you cutting carbs in your household? Which one is your weakness? — Kim Walker