Search This Blog

Tuesday, August 17, 2010

Fried polenta

The world is going through a food crisis as of now, what with the drought in Russia and flood in Pakistan, China and everywhere else. As I review these somber news, it seems catastrophes are great equalizer of man. Food distribution gets diluted and the days of plenty will be under siege.

Polenta is corn meal, the stuff chickens feed on. And when chickens are not eating the food, the biofuel hungry cars are.

Better to eat all I wish to this life time, polenta, rye and all the fancy grains before I could drive with them but have to go in circles looking to eat the same thing.

Much ado about nothing? Yes and no. I do a little reflection in my little kitchen once a while. Yes, even an experimental cook has to think sometimes.

Anyway, back to polenta cubes. Somewhere in the lists of recipe is a polenta dish but nothing fried. I am thinking of 'chye tow guay' or Singaporean radish cake, the crispy version. This is the western version, by some celebrity cook I can't remember but parmesan cheese in polenta sounds mouthwatering enough for me to endure the 30 minutes or so of stirring. Fried after the polenta has congealed nicely overnight in a dish, it is the new potato chips.

Next time I do this, I'll ditch the frying, olive oil or not. Simply too much work. Just drizzle a baking dish, place the polenta cubes, drizzle some more ( do it like J Oliver ) and bake in the oven until crispy. Healthier a wee bit but definitely a less tiring cleaning up in the kitchen later.

For a family of 3.

1 cup cornmeal
3 cups water
1 tsp salt
2 T sweet corn
1/2 cup grated parmesan

Oil a square pan

Bring water, salt to a rolling boil
Pour corn meal in a steady stream into the water ,stirring constantly
Bring to a boil again. Reduce heat to low.
Stir periodically for about 30 minutes.
Stir in sweet corn, cheese.
Remove from stove.

Transfer polenta from pot to pan
Cool. Fridge overnight.

The next day ….

Carefully remove polenta from pan. Cut to squares.
Fry on oiled pan until surfaces are crispy.

Serve with sausage and tomato sauce with leafy salad.

No comments:

Post a Comment