Polenta is a delicious (gluten free) starch for every season. I love it
In summer with grilled vegetables and fish.
In Fall, with roasted winter squash, wild mushrooms and quick braised sausage.
In Winter with braised meats and greens.
Choosing polenta in the words of Viola Buitoni
At our Cooking From the Summer Garden Weekend Getaway with Viola Buitoni in August, we had a delicious polenta evening. Below are Viola’s thoughts on the types of polenta ~
“There are four different kinds of polenta with which all have space in my heart and pantry. The classic yellow one, whole wheat, white and taragna.
White is the most delicate and lends itself well to decisive and refined flavors with underlying sweetness: fish and seafood, spices and nutty, delicate cheeses. It is generally milled to an even slightly finer ground.
Yellow is a jack-of-all-trades and can successfully espouse a range of flavors: from sweet, to rustic, to acid, to spicy. The mill of it, more than the flavor, will determine your selection. A finer mill (fioretto) is more suitable to a sweeter more fragrant sauce-like mushrooms for example, while a coarser (bramata) grind will hold up well to a long braise, with a red wine base and dark meat. In Italy, one can also find a mill grade called fumetto, a very fine polenta typically used in pastry.
Whole wheat polenta has a nuttier, woodsy flavor that goes well with stinky cheeses, spicy sauces, sweet nuts and butter.
Taragna, which has a percentage of buckwheat in it. I like it with creamy aged and blue cheeses, and redolent vegetables in the cabbage family.”
1 cup polenta yields about 6 heaping 1/2 cup servings
Depending on how you will serve polenta, proportions of dry polenta to liquid should be:
For a dry / firm polenta that you will chill then slice: 1 part dry polenta to 3 parts liquid
For a wet / creamy polenta: 1 part dry polenta to 4 or 5 parts liquid
The liquid can be water, vegetable or meat stock or broth. Milk can also be used or added with water to create a creamy polenta or to make cheesy grits.
Bring the liquid to a boil and salt to taste. You should be able to taste a faint taste of salt.
With a wooden spoon in hand, slowly pour the polenta into the boiling liquid in a slow, steady stream, stirring all the while to keep the polenta from clumping.
Continue stirring until the polenta begins to boil then turn the heat down to a simmer. At this point, the polenta should just puff little bursts of steam. You don’t want it to boil as the polenta will burst out of the pot and can burn.
Continue stirring until the polenta off and on for about 20 minutes or until it is creamy with a bit of texture. You can add a splatter guard or loosely place a lid over the polenta.
Add liquid towards the end if a runnier consistency is desired.
If desired, add a knob of unsalted butter, more salt and white pepper.