When you pour out the polenta to chill, don’t worry about making it pretty. Do what we do at the restaurants and use a cookie or biscuit cutter to create even shapes, or cut out wedges or squares—use your imagination. Grilled or sautéed polenta makes an excellent accompaniment to meat, game, or poultry. Try a couple of disks nestled next to a pork chop, roasted chicken, or guinea hen. Firm polenta should be crispy outside, soft and creamy inside, like a good French fry. In short, everything you could want.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Put the water in a deep saucepan over high heat and bring to a boil. Slowly whisk in the polenta, adding it in a slow but steady stream and keeping the whisk moving. Decrease the heat to low and keep stirring, enough to avoid sticking. You’ll notice when the grains swell and the polenta begins to thicken. Add the cheese and season with a little salt.
Step 2
Pour out onto an ungreased plate or baking sheet. There’s no need to make it perfect at this point; just make sure you spread it out fairly evenly about 1 inch thick. Put it in the fridge until it’s cooled and set, at least a few hours or, better yet, overnight. The longer the polenta sits, the firmer it will become, making it hold together well when frying or grilling.
Step 3
When the polenta is set, use a biscuit cutter, cookie cutter, or glass 1 1/2 to 2 inches in diameter to cut shapes from it. You should end up with 8 to 10 disks in all.
Step 4
To fry, working in 2 sauté pans or 1 large one over high heat, heat enough olive oil to film the bottom of the pan. The pan should be very hot, nearly smoking, before you add the polenta, or it will stick. Add enough disks as will fit without crowding and brown the polenta for 2 to 3 minutes per side. As the polenta is browned, keep the disks on a wire rack set over a sheet pan. Reheat, if necessary, for about 6 minutes in a 300°F oven, before serving.
Step 5
To grill, heat a grill or grill pan on high. Brush the polenta lightly with olive oil and grill, 2 to 3 minutes per side, or until grill marks appear and the polenta is heated through.
