This is a template for a neat main course that is infinitely variable. Polenta, the Italian “grits,” or cornmeal mush,” is cooked ahead, then chilled until firm. At serving time, its sliced into portions, sautéed, and topped with an intensely flavorful mélange (that means mixture) featuring oven-dried vegetables.
I like my polenta with a little texture, so I cook it for a much shorter period than is traditionally called for. For a smoother, traditional polenta, cook it in a double boiler over simmering water for an hour or so, stirring every 10 minutes.
Lightly Oil a baking sheet or
Cut the polenta into 4 pieces and heat the remaining butter and the olive oil in a large sauté pan. Brown the polenta over medium-high heat until crispy on both sides, about 5 minutes total. Place the polenta on serving plates and top with the salad and shavings of Parmesan or a dollop of crème fraîche and baby greens, if desired.
If you like with shaved Parmesan or crème fraîche and baby arugula or mustard greens
© 2004 John Ash. All rights reserved.