I was running low on items in the pantry, but lo and behold, I had a jar full of polenta corn grits. Normally I cook polenta as a hot cereal, but decided today to try it heated in olive oil until crispy. I topped it with fresh tomatoes and onions which was a fresh summery treat. This would be especially yummy with sliced veggie sausage and marinara. I'm going to try it that way the next time. Yum!
Pan Crisped Polenta
- 6 cups of vegetable stock (unsalted or low if you have it)
- 2 C. Polenta Corn Grits
- 2 T. Earth Balance Butter
- 1 t. Salt (only if your vegetable stock is unsalted.)
- More Olive oil for pan.
Lighty oil a 9 X 13 pan. Bring stock and water to boil.Stir in polenta slowly. Lower the heat, and stir regulary for 20 minutes until very thick. Stir in butter. Spoon polenta into pan, and let set for about 10 minutes. You could serve it hot just like this, but if you want to warm it up and crisp it, follow the next step. Set in the refridgerator for at least 2 hours. Cut into squares. Warm enough olive oil to cover bottom of cast iron or heavy skillet over med-high heat. Sauté squares until lightly browned.Top with any sauce of your choosing. You could also half this recipe for a smaller family, and use instead an 8 X 8 pan. Enjoy :)