Polenta 2-Ways

Polenta is so fun--not only to say..."pO-len-taaaa!"...but also to eat since you can prepare it in so many ways. Creamy, chilled, baked, grilled--you get the idea. This first recipe is from Katie Brown's Weekends and I liked the idea of making a polenta-base and then letting everyone top it as they wish. (I accidentally put the polenta on a large baking sheet instead of a 13x9 pan which made it thinner, but it still worked. Next time I will pay attention and put in the right pan because I would have liked it a little more substantial.)
For the toppings, I sauteed diced sweet onion, zucchini and a couple tomatoes with some thyme and oregano. I also added some thinly sliced ham and swiss cheese.This was surprisingly quick (minus the chilling time) and easy--a fun, family dinner.
Create Your Own Polenta Bar
3 cups chicken broth
1 cup milk
1/4 tsp salt
2 cups yellow cornmeal
1 Tbsp butter
1/3 cup Parmesan cheese
1 Tbsp melted butter

1. Line a 13x9x2-inch baking pan with parchment paper
2. In a large saucepan, bring broth and milk to a boil. Add salt. Whisking constantly, add cornmeal in a slow, steady stream.
3. Cook over low heat, whisking occasionally, until polenta is thickened and bubbly. Remove from heat.
4. Add 1 Tbsp butter and Parmesan and whisk to mix well.
5. Pour polenta onto the parchment paper in the pan and spread evenly. Chill until firm, about 30 mins to 1 hour.
6. To serve, brush with melted butter and broil for 3 to 5 minutes. Sprinkle with your choice of toppings and cut into bars.

Ideas for Toppings:
sauteed sweet onion, zucchini, tomatoes, thyme and oregano
sauteed mushrooms, onions and parsley
Italian sausage and tomato sauce
shredded cheese and ham
cheddar cheese, sour cream and bacon


This second recipe is from one of my favorite books, Vegetarian Classics, which describes it as follows: "Velvety smooth polenta baked with a layer of vegetables and cheese is an ideal casserole because it is so substantial and full-flavored. The fact that it can be completely assembled in advance adds to its charm." I concur :) It was cheesy and delicious. You do get quite a workout from all the whisking, but it's worth it.

Baked Vegetable Polenta
1 Tbsp olive oil
1 medium onion, minced
1 cup thinly sliced fennel (or 1 red bell pepper, minced)
1 medium zucchini, quartered lengthwise and thinly sliced
2/3 cup drained and diced canned tomatoes
1 cup frozen corn, thawed
salt & freshly ground black pepper to taste

The Polenta:
2 cups milk
1 1/2 cups water
1 cup cornmeal
2 garlic cloves, put through a press (or grated)
3/4 tsp salt
1/3 cup grated Parmesan cheese
1 1/2 Tbsp finely shredded fresh basil
1 cup grated fontina cheese

1. Heat oil in large skillet over medium heat. Add the onion and fennel (or bell pepper), and saute about 10 minutes until the fennel is crisp/tender. Stir in zucchini and tomatoes, and cover the pan. Cook 10 minutes. Stir in corn, salt and pepper, and remove from heat.
2. Butter a 2 1/2 quart baking dish or other shallow casserole.
3. In a 3 quart saucepan, combine milk and water. Add the cornmeal, garlic and salt, and whisk until smooth. Place over medium-high heat and bring to a boil, whisking continuously. Lower the heat and whisk until the polenta resembles soft mashed potatoes, about 10 minutes. Whisk in the Parmesan and basil.
4. Pour half of the polenta into the prepared casserole. Cover with half of the vegetables and cheese. Spoon the remaining polenta and top with the remaining vegetables and cheese.
5. Let the casserole sit at least 30 minutes or up to 24 hours before baking (cover and refrigerate if more than 1 hour).
6. Preheat oven to 400 degrees. Bake polenta about 25 minutes or until it is golden on top and bubbly. Let sit 10 minutes before serving.