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POLENTA (n. per-LEN-terrrr)

Crunchiness so astonishing it’ll swoggle your horns to pieces.

That’s tonight’s topic. Also: terrible photography. I realise such lax lens-wrangling is barely passable as legitimate communication online, but such is as such is and this is a blog of words, not of photos. Capisce? Splendid.

After an eye-opening experience in a great cafe in Moss Vale, M has discovered a deep-set itch for grilled polenta. He took it to the next level by making oven-baked polenta fries. The process seems so easy and then…BAM. It is. Polenta is a bit of a late arrival to my pantry: I’ve made it in the past, discovered I could, and then more or less moved on. Now I’m interested in experimenting further and seeing what else it can do. Meanwhile, M’s whooping it all up in the kitchen…

Firrrrrrm

Firrrrrrm

This big shiny slab is cooked, set, chilled polenta. Take your cooked, smooth polenta, and pour it into a baking dish to cool and set. You can speed up the cooling/setting by popping it in the fridge. Once set, you can slice it, fry it, grill it, griddle it, shove it in a trombone, or any of a hundred other options. M chose polenta fries for dinner, to accompany a baked egg dish we were also experimenting with. Very simply: cut into strips, brush with a little oil, and pop under the grill on high heat until the edges crispy right up. And up is right where they will crispy! These little babies were downright spiky.

So spiky!

So spiky! Oh wow! Yikes!

{ 1 } Comments

  1. Alex | July 23, 2013 at 11:19 pm | Permalink

    Inspiring as always! I had polenta chips somewhere in Melbourne. Crunchy on the outside, soft on the in, and damn tasty throughout.

    Do you happen to have the Moosewood Cookbook [1]? It has a recipe for deep dish polenta pizza. Basically, set the polenta in a spring form cake tin, making sure it goes up the sides a bit. Then top with non-nightshade delights and bake!

    [1] http://en.m.wikipedia.org/wiki/Moosewood_Cookbook

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