Recipe by Lene
Many people have been put off polenta because, when they've tried it, it was bland and rubbery. Like most grains, polenta is naturally quite plain tasting but this makes it ideal for adding flavourings such as cheese or sundried tomatoes, or for serving it as an accompaniment to strong tasting dishes. In this instance i serve it straight from the pan before its had a chance to set, but take not, it does set in just a few minutes, so make sure your guests are seated before you serve it up. I like to serve it with roast vegetables such as roast tomatoes and rocket i pair with my herbed couscous wedges and it's absolutely delicious with my one pot chunky beef bourguignonne. Most polenta has been treated to make it quick to cook, so make sure you buy a packet with the words 'instant' or 'quick cook' on it.
Top Review by Miss Dipsy
Delicious way to serve polenta; no-one could complain this was bland & tasteless! I've done polenta with cheese before, but usually just cheddar or parmesan, and I'm not usually so generous with the cheese! This has quite a strong flavour of dolcelatte, so obviously wouldn't be so good for someone who doesn't like blue cheese, but is great if, like me, you love it! I served it with the sauce from "Uncle Bill's Asparagus Pasta Primavera" (#91973) (i.e. without the pasta!), which went pretty well with it, quite intense combination of flavours.
Directions See How It's Made
- Bring 1 Ltr water to the boil in a large pan with the salt.
- Pour the polenta into the boiling water in a steady stream, stirring continuosly.
- Bubble for a minute or two until smooth and thick.
- Stir the dolcelatte and shredded basil into the polenta and check the seasoning.
- Divide between plates and serve immediately.