polenta skillet

In dinner on August 14, 2012 at 10:51 pm

this recipe… hmm… looks great, sounds great… didn’t execute exactly how i was hoping.

start by making a pot of polenta – one cup cornmeal with three cups water. add some salt, pepper, and a glug of olive oil. spread into a cast iron skillet.

i also stirred some frozen corn into the polenta. fresh would obviously have been better, but this had been in my freezer for ages and deserved to be eaten.

top with a quart of halved cherry tomatoes, thinly sliced onion, minced garlic, dried rosemary, and crumbled goat cheese.

i also sprinkled on some breadcrumb-parmesan mixture i had in the fridge. i was hoping it would make a crispy little top.

bake at 400 degrees for 25 minutes, until brown. i wanted it to bubble, but it didn’t really…

of course, you could use basil instead of rosemary, mozzarella instead of parm.. there are so many options.

so as i was saying, it didn’t turn out exactly the way i wanted.

as you can see, it’s sort of a pile:

what i wanted was to be able to slice a big wedge of it, and that didn’t happen – at least at first (the polenta was too soft). by day two, it had “hardened” as it cooled, and i was able to slice away.

i also wanted it to come together a little more. by this i mean it definitely turned out as a layer of polenta topped with veggies, not one nice gooey, melty, integrated thing that i was hoping for. maybe this was the fault of my choice of cheese? or i should have pressed the veggies into the polenta before cooking?

and flavor-wise, next time i’ll add more salt. but OTHERWISE, it was lovely and i’ll probably make it again.

  1. Did you boil the polenta over high heat or medium-high heat? For some reason when I crank the heat up too much when preparing the polenta, it never holds together. Just curious if that might be the issue.

  2. very interesting… i would say the heat was up pretty high. will have to change that next time. thanks so much for the feedback!

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