Polenta is great however you prepare it. Michael tried out a couple different versions that are sure to be a hit with any group.
ingredients
ingredients
method
step-by-step directions

Polenta Party!

  • For the Polenta Base:
  • 6 tablespoons Butter
  • 5 cups Water
  • 2 cups Anson Mills Polenta
  • 1/4 cup Mascarpone
  • 1/4 cup Parmigiano Reggiano (grated)
  • Kosher Salt
  • For Sausage Polenta:
  • 1 pound Italian Sausage (skin removed)
  • 2 tablespoons Olive Oil
  • 1 Onion (minced)
  • 2 cloves Garlic (sliced)
  • 1 28 ounce can San Marzano Tomatoes
  • 1/2 cup Parsley leaves (chopped)
  • For Eggplant Polenta:
  • 1 Eggplant (peeled and diced)
  • 2 tablespoons Olive Oil
  • 1 Onion (minced)
  • 2 cloves Garlic (minced)
  • 1 cup Basil, leaves only (torn)
  • 1/4 cup Balsamic Vinegar
  • For Spring Vegetable Polenta:
  • 2 tablespoons Olive Oil
  • 1 Onion (minced)
  • 2 cloves Garlic
  • 1 pound Peas (shelled)
  • 1 bunch Asparagus (cleaned and cut into coins)
  • 1/2 cup Mint leaves only (torn)
  • 2 tablespoons Parmesan
  • 2 tablespoons Butter
  • 1/4 cup Water
step-by-step directions
  • For the Polenta Base: In a 4-quart saucepan add the water, season heavily with salt and bring to a simmer.
  • Slowly add the polenta while whisking and reduce the heat. Cook over medium low heat for 20 minutes, whisking frequently.
  • Remove from the heat and whisk in the mascarpone, parmigiano, and butter. Season with salt to taste.
  • For the Sausage Polenta: In a skillet over medium-high heat, add the olive oil and then add the sausage, browning and rendering the fat.
  • Add the onion and garlic and cook until softened and fragrant, about 4 minutes.
  • Add the san marzano tomatoes and a generous pinch of salt. Finish with parsley. Remove from heat.
  • For the Eggplant Polenta: In a skillet over medium-high heat, add the olive oil and then add the onion, once softened, about 4 minutes, add the eggplant along with a pinch of salt and the garlic. Finish with basil and balsamic. Remove from heat.
  • For the Spring Vegetable Polenta: In a skillet over medium-high heat, add the olive oil and then add the onion, once softened, about 4 minutes, add the garlic and asparagus. Season with a pinch of salt. Once asparagus is more tender, about a minute, add the peas. Sauté another 2 minutes and then remove from heat and stir in the mint, parmesan, butter and water.
  • To Assemble Your Polenta: Pour the polenta over a cool marble slab, then using a plastic bench scraper, top with the filling of your choice. Distribute among serving dishes, garnish with a litter parmesan and enjoy.
Similar categories: Dinner Lunch
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