My family has very strong opinions about polenta. It’s one of the foods traditional to the valley I was born and holds an important spot in my mother’s food identity. Goodness forbid you try to serve her a quick-cook polenta or something out of those vacuum packs. She will have no mercy.
For her, polenta is cooks for a full hour., over low heat with occasionally stirring. I remember a vacation in which we went skiing with some friends. One of the adults was a professional chef. After a long day outside, we can back to find him whipping polenta in the kitchen. I thought my mother was going to have a conniption.
This is not my mother’s polenta.
Don’t get me wrong: I love her polenta. It is creamy and rich without the aid of butter, cream, or cheese. But this is a quick dinner polenta. Delicious with a pile of sauteed mushrooms and a Caesar salad. Crisped up in a pan. Since it is so fast, it works in the early summer too. It would be fantastic topped with fresh tomatoes and cheese or perhaps sauteed zucchini with garlic.
serves 2 as a main
1/2 c course ground cornmeal
2 c water
1/2 tsp salt
In a medium pot, bring water and salt to a boil. Once boiling, whisk in cornmeal. Return mixture to a boil and reduce heat to simmer. Stirring occasionally, cook 10-15 minutes until the mixture has thickened.
Preheat a skillet pan with some olive oil. Pour hot cornmeal into skillet pan. Fry 2-3 minutes or until golden and crisp. Flip and fry on other side. Slice and serve.