Polenta

Recommendation: Bellino Instant Polenta

Review:

This little 17.6 oz package can yield enough to feed a large army (or small Italian family). It's quick, easy and a tasty carbohydrate treat for a lazy football afternoon. 

Here's how I used the Bellino Instant Polenta yesterday:

Herb Polenta with Zucchini and Leek Topping

Ingredients

• 1.5 c Instant ready made polenta
• 4 c Milk
• 1 c Water
• .25 tsp Salt
• .25 tsp Pepper
• .5 c Cheddar cheese (shredded)
• .25 c Parmesan cheese
• 1 tbsp Oregano
• 1 tbsp Rosemary (or parsley)
• 2 large zucchini
• 1 large leek
• .25 c chicken stock (optional)

Grease large brownie pan (the bigger, the flatter the bread). 

Cut zucchini into small cubes and sauté in skillet with small amount of olive oil. Slice leek thinly, sauté in same skillet with oil or butter. Once browned, add a little chicken stock, scrape off brown in pan, then let juice cook off (optional step).

In large saucepan, pour milk, water, salt and pepper. Slowly bring to simmer over medium heat. Gradually pour in polenta while whisking the entire time (3 min). Remove from heat, add cheddar cheese, 3/4 of cooked sauteed leeks and herbs. Immediately pour into pan, cover and put in refrigerator for 30 min or until firm.

Set oven to broil. Cut polenta into perfect squares, then in half to form wedges. Broil on both sides till golden brown. (Broil when ready to serve otherwise gets soggy)

Mix together remaining leeks and zucchini. Salt to taste. 


Serve with zucchini mixture in center bowl with wedges around (like chips and salsa).

Where to buy: http://www.amazon.com/Bellino-Polenta-Instant-17-6-Ounce-Pack/dp/B001SB1TEQ