Finally. Spotlight on Polenta


Tonight was my very first attempt at making homemade polenta. Because of this special day, I did not want my polenta to go unnoticed like mashed potatoes when served with prime rib (who notices the mashed potatoes anyway) or rice when served with teriyaki chicken. I wanted the polenta to be memorable. 

Braised Chicken and Italian Sausage over Soft Polenta
served with Brussel Sprouts Two Ways

My logic went something like this: cheesy polenta, will go with spicy italian sausage, too much sausage will overpower polenta, how about chicken, chicken is not rich enough in flavor, how about sausage and chicken together, braised, in white wine and tomatoes, yes. As I had hoped, the polenta soaked up all the complex flavors of the braising broth and was absolutely perfect. 

My secret to making perfect polenta is the use of parmigiano-reggiano. While parmesan is the same cheese but produced outside of those original Italian cities, parmigiano-reggiano is held to much stricter aging standards. Thus, using this specific cheese gives a  sharper taste to the polenta. Try it, and you will become a believer like me. 

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3 comments for “Finally. Spotlight on Polenta

  1. briarrose
    December 28, 2010 at 6:26 pm

    Looks amazing. I've never tried a polenta….this will have to change.

  2. katie
    December 29, 2010 at 2:34 pm

    I made polenta for the first time last night, it was much easier than expected. Your dish looks amazing, I will have to try it.

  3. Jessica
    December 29, 2010 at 6:56 pm

    Thank you! Agreed – It's my new favorite starch for dinners.

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