Polenta is an old fashioned, peasant dish - sometimes used to stretch a food budget and fill hungry tummies. All well and good. But you can "upscale" this dish - by adding some extra flavor - with cheese and butter - and then gild the lily - by following my instructions for making "fluffy" polenta. You simply make the polenta, allow it to cool and firm up in the refrigerator (good do ahead step) - and then - portion some into a microwave ready bowl - and microwave and whip - in increments of 2 / 3 minutes - until the polenta is fluffy and hot. Serve onto a plate, and use a foundation for many meals - meatballs, sausage and peppers, lamb shanks - one more delicious than the next! And it all rests on the bed of this wonderful, easy, inexpensive polenta basic.
Using a heavy bottom pan, combine the water, salt and cornmeal and set over medium heat and bring to a gentle simmer.
Lower heat and cover, stirring ever 10 minutes.
Cook for approximately 45 minutes, until the corn has bloomed, and the mixture is creamy looking.
Then add the cheese and butter and stir to mix and melt the butter.
Transfer the polenta into a low casserole dish, cool, cover and refrigerate. This will turn to very stiff once completely cold.
This step can be done a few days in advance.
Then, on the day of the dinner – portion as much polenta as you need, depending upon the number of guests (approximately ¾ cup per person is a nice portion – more for “big eaters” into a microwave safe bowl.
Microwave for 3 minutes, and then using a spatula, break up the polenta and start vigorously mixing it – or “whipping it”. Check for temperature – and if necessary – return to the microwave in 1-to-2-minute intervals – and whip the polenta after each interval – until it is hot and fluffy.
Then portion onto the plates and top with whatever you are serving – such as meatballs, fish, poultry, lamb etc.
Notes
This is a very versatile dish – and will go with just about anything.