This polenta is great with marinara based sauces, ragouts of all forms, and even carribean and salsa based combinations. This recipe is for fried polenta, but it makes an equally wonderful soft polenta. The hot chilies add some 'zing'!
Excellent topped with marinara or ragout.
Directions
In a medium sized sauce pan, bring just to a boil:
- 2 cups chicken stock
- pinch of salt
- 2 tablespoons butter
Reduce heat to medium low and gently stir in the polenta and chili.
Cook polenta on medium/low for about 5 minutes, stirring frequently
Pour polenta into a shallow 7? baking dish and place in refrigerator for 20 minutes.
Remove polenta from the refrigerator, and cut into four equal size portions with a table knife. In a large frying pan, brown both sides of each piece of polenta in olive oil on medium/high heat.
Kids!
This is one where the kids can do the whole thing with proper supervision.
Notes...
This polenta is easy to make and turns out simply great! The recipe is designed for a crispy, fried polenta but it can easily be converted to a soft polenta by serving immediately after preparing the polenta in the sauce pan and ignoring steps [4] and [5]. The polenta is poured into a baking dish and refrigerated in order to firm up the polenta, allowing it to be cut and subsequently fried in individual pieces. Remember that this recipe also assumes fast cooking polenta. Be sure to check the instructions on your package of polenta! Slow cooking polentas can require 25 minutes or more to fully cook.