Sunday, June 6, 2010

Golden Starches - Pan Crisped Polenta

I was running low on items in the pantry, but lo and behold, I had a jar full of polenta corn grits.  Normally I cook polenta as a hot cereal, but decided today to try it heated in olive oil until crispy. I topped it with fresh tomatoes and onions which was a fresh summery treat.  This would be especially yummy with sliced veggie sausage and marinara.  I'm going to try it that way the next time.  Yum!  

Pan Crisped Polenta

6 cups of vegetable stock (unsalted or low if you have it)
2 C. Polenta Corn Grits
2 T. Earth Balance Butter
1 t. Salt (only if your vegetable stock is unsalted.)
More Olive oil for pan.

Lighty oil a 9 X 13 pan.  Bring stock and water to boil.  Stir in polenta slowly.  Lower the heat, and stir regulary for 20 minutes until very thick.  Stir in butter.  Spoon polenta into pan, and let set for about 10 minutes.  You could serve it hot just like this, but if you want to warm it up and crisp it, follow the next step.  Set in the refridgerator for at least 2 hours.  Cut into squares.  Warm enough olive oil to cover bottom of cast iron or heavy skillet over med-high heat.  Sauté squares until lightly browned.  Top with any sauce of your choosing.  You could also half this recipe for a smaller family, and use instead an 8 X 8 pan. Enjoy :) 


Culinary Cory said...

This sounds really yummy, I like you topped it off with fresh tomatoes. I'm going to try this with some fresh herbs in the polenta to bring out the nuttiness of the corn.

Vegan Piggy said...

Thanks for visiting! The tomato I had was so juicy and ripe, it begged to be something other than a salad :)

Jennifer said...

This looks perfectly delicious! Love the tomatoes & onions on top too.

Mihl said...

What a beautiful polenta dish! I have a bag of polenta sitting around. It's going to be used soon!

Vegan Piggy said...

Thank you for your kind comments :) I can't wait to go back to the farmer's market for more of those tomatoes!