Polenta, the Bourgie's Gruel

It's cheap, it's delicious and versatile; it's the bourgie's ideal food. Who would have ever thought something so simple, a little dried cornmeal and the liquid of your choice would make such a wholly complete and satisfying food? Now I'm not speaking of the polenta that you buy, already prepared, molded into a plastic tube, and preserved on your grocer's shelf. That polenta is neither delicious nor particularly versatile. So you can slice it, and do what with those slices? No, I'm speaking of the polenta that is cooked on the stovetop, then dished onto a plate, the perfect maize nest on which to find some scrumptious piece of braised meat.

But this soothing side dish need not simply be relegated only to the dinner table. Try it made with one half milk, one half water. The polenta becomes a pale yellow, and even creamier in texture, due to the addition of milk. With a dollop of butter, and a drizzle of pure maple syrup, what could be a lovelier porridge on a cold Sunday morning? The salty neutrality of the polenta, along with the subtle sweetness of the syrup-- a perfect combination.

Perhaps you want your polenta to have a bit more flavor, but remember this is an accent dish not the main event. In these instances, instead of water, I opt for chicken stock. With a sprinkling of freshly chopped sage added towards the end of the cooking process, the stock gives the polenta just enough intensity to stand up to even the most hearty meat entrees.

Maybe you have not had the best luck in making polenta on your own at home. As with many other simple-tasting dishes, the most subtle differences make the greatest deal. The easiest, most fool-proof method I have found is to make polenta a bit like you would make risotto. The general ratio is one part cornmeal, to four parts liquid. This is of course just an estimate; depending on climate or altitude the ratio could be slightly different. For a complete recipe on how to make polenta go to the Daily Special's section.