PERFECT POLENTA, 4 WAYS.
4 recipes this week!! What are you waiting for? Come get it...
Welcome back to How I Cook+!
I have landed back home from a week in Dublin and required something 1. home cooked 2. comforting & 3. not Guinness. This is not to say that I don’t like Guinness or that Dublin isn’t comforting, it is, maybe even too comforting, it’s just that the reality of 6 days spent working, cooking and partying in the great city on the Liffey yields a certain “cut me and I bleed stout” feeling and less of the yoga-rise-body-temple thing. I’m working on landing myself a bit further into the middle of those two at the minute and whilst the first stop on that journey is not drinking anymore stout (done), the next one is food, and in my case, polenta!
I’ve included my go-to wet polenta recipe and three different simple toppings as well as a more beer-snacky recipe with polenta. Four for the price of one this week, you lucky lot.
We’ve also got great (old) music instead of bad (new) music from Tame Impala and another brilliant collection of short stories. I’m really into short stories at the moment.
Happy cooking,
B x
Polenta is endlessly comforting, I absolutely love it and can put down bowl after bowl. Polenta is one of those things that is so often done badly and I want to help rewrite the rulebook book. This is a really simple recipe on paper but it really delivers on texture and flavour. Once made, you can steer the polenta down so many different roads. I’ve given you three of my favourite routes. One laced with cheddar and topped with spicy corn and jalapeno salsa. The second topped with jammy onions, rosemary and pecorino and the third perfumed with nutmeg and topped with pancetta, sage and lemon. It’s quite hard to pick, honestly. Be mindful of the type of polenta you’re buying. A really popular polenta is the quick cook variety, but we don’t want this one for this recipe, we want a proper coarse ground cornmeal. The texture