A little while ago, I posted about my love for the Martelli Organic Cornmeal Polenta. I’ve used it to make polenta numerous times and I finally feel ready to share my polenta making experience with all of you. Now, I should preface by saying I don’t have exact measurements when it comes to making polenta but I think that’s half the fun. I’ve learned to trust myself when myself when it comes to making polenta, to judge when to stop pouring the polenta into the boiling water, when to turn off the fire, and what to pair the polenta with. While I may not be the best baker or the best cook, making polenta has been quite the culinary growth experience for me.
Making polenta for the first time…
I was convinced that making polenta would be an unbearable feat but truth be told, it wasn’t as hard as I thought it’d be. My beloved neighbour/pal convinced me that all it took was a little cornmeal, boiling water, and cooking magic to make the polenta.
I was apprehensive and more than a little worried because I just didn’t know how much cornmeal to use, how much water to boil, how much cornmeal to pour into the water I boiled, and the unknowns kept piling up. Yet boiled the water I did. Although the box of Martelli Organic Cornmeal Polenta did give me instructions on how to make polenta it sounded like I’d be making a huge amount of polenta so I had to do my own estimations. I estimated based on what I thought I’d need for a few helpings of polenta and did the same thing with the cornmeal.
I stirred and stirred and lo and behold, the polenta mixture quickly began to thicken and before you know it, it was ready to be poured into my glass container to set.
There it sat in my glass container waiting to be decorated with something savoury.
As it set, I took the time to cook up some herb breakfast sausages that I’d picked up at the grocery store to pair with the polenta. I drained the excess oil from the sausages and added in the sliced onions. When ready, I simply poured it on top of the polenta and voila!
The polenta is soft yet firm, neutral yet flavourful with a slight hint of toasted corn. Although I can feel small bits of cornmeal, they’re soft and quickly melt away and yet it’s firm enough for me to eat with a fork!
Quite magical if you ask me.
So, how do we eat the polenta?
How you choose to eat the polenta is really up to you but I’ll tell you what our family has done in the past. Some days, we cut up the polenta after its set and eat it with whatever toppings we’ve tossed on top. Other times, we’ll cut up the polenta and warm it up on the frying pan along with the toppings.
Polenta is a deliciously warm and satisfying breakfast option and my pal was right, it really does go with almost anything.
Some add a bit of salt to the polenta while it’s still in the pot but I never do. I usually pair the cooked polenta with something savory so I don’t bother adding in the extra salt. I’ve used different types of sausages, I’ve used peameal bacon and I’ve even paired it with a bacon and mushroom mix. My only caution: the mushrooms taste delicious but add additional sauce to the meal. If you’re not a big sauce fan, either opt to cook the mushrooms until the liquid reduces or try a different veggie altogether.
Polenta isn’t for everyone. The hubby for one is not a big fan of polenta and neither is a gal pal of mine. They don’t particularly care for its squishy texture. My daughter and I however, would happily eat polenta but I’d much rather make my own than buy the pre-made logs. Many years ago, I remember buying one of those logs and I did NOT like its taste. Making my own polenta is just SO….MUCH….BETTER.
Reminder: this post was written by and for thingsthatwedo.com only and reflects the opinion of one wee small family. If you see this post anywhere else except on my site at thingsthatwedo.com, know that I have not consented to having any part of this post (or this website for that matter), to be re-produced, copied, or re-printed anywhere else. Practice ethical posting!
p.s. in case you wanted to see more details about the Martelli Organic Cornmeal Polenta, see my earlier post by clicking here
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