true grit: cornmeal.

polentasixways

Grits, Polenta, & Pap | Americans, Italians and South Africans -all three cultures (or their sub-cultures) use ground corn meal to make a creamy delicious base to project other ingredients on and create a yummy dinner. It’s good enough for them and therefore it’s good enough for us.  Here’s what we ate plus six more ideas for your culinary fantasizing.

Polenta:
A couple glugs of olive oil
1 white onion, chopped
3 tspn chopped garlic
1 quart/liter of vegetable or chicken broth
1 cup grits/polenta/pap/coarsely ground corn meal
1 tbspn butter
Salt, pepper
parmesan, grated

Pre-heat oven to 350F/180C. Saute onions and garlic in olive oil on stove top, in oven proof pot. After a few minutes, add broth and bring to a boil. Whisk in cornmeal a little at a time to avoid lumps. Put cover on pot and put in oven, stirring polenta with whisk every 10/12 minutes to avoid lumps. Polenta will be ready in 30/35 minutes. Remove from oven and mix in butter. Serve immediately with your choice of topping.

Topping:
1 glug olive oil
1 white onion, chopped
1 tspn brown sugar
1/2 pound shitake mushrooms
1 tspn garlic, chopped
1 red chili
Salt and Pepper
1 dollop chevre
sprinkling of pimente

Caramelize onions in olive oil with a bit of brown sugar, add mushrooms and garlic and chili. Add salt and pepper to taste. Adorn your polenta/grits/pap and enjoy.

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