I had seen this recipe in Martha's Everyday Food magazine last month and knew I had to try it. Of course, the first time I brought the ingredients over to The Boyfriend's house to make it, I left the magazine at home and had to wing it. Luckily, it turned out even better than I could have imagined.
I'm considering this a "Lunch Recipe" as it was a bit light for dinner, but I think it would make a lovely lunch that wouldn't weigh you down.
I followed the instructions for cooking polenta that came on the package, mixing 1 Cup of the dry corn polenta with 3 Cups of water, bringing it to a boil and then simmering for 10-15 minutes until cooked. The polenta is then poured into a square baking dish, and allowed to harden and set in the fridge until dinnertime. Once this step is done (20-30 minutes or so) the meal will come together in mere minutes!
Additionally, it makes a lot, so this would be a perfect way to use up leftover polenta from last night's dinner.
What is polenta, you ask? Well, polenta is simply boiled cornmeal that can be fine or course ground. It has a subtle corn flavor, similar to grits! Actually, polenta IS corn grits. Clear as mud? Thought so.
Just trust me on this one, this was my first time making polenta and I loved it! You might even see it again very soon, so get used to it!
Crispy Polenta Triangles with Spinach and Tomatoes
4 C. Cooked Polenta from 1 C. dry Polenta cooked with 3 C. water, according to package instructions
Tomatoes (about one medium per person)
Spinach (about three cups per person)
Preheat oven to 400 degrees Fahrenheit. Cook polenta according to instructions. Place in a square baking dish and place in fridge until set and hardened, about three to four hours.
Once set, cut the polenta into triangles and place on a baking sheet.
Drizzle with olive oil and season triangles with salt and pepper to taste. Place in oven, and cook for 15-20 minutes, or until edges brown up and the outside is crispy.
Serve with sauteed spinach (I like mine sauteed with olive oil and garlic just until wilted) and tomatoes sprinkled with salt and pepper. On the particular occasion below, I also served The Boyfriend's polenta with some nice grilled shrimp...this is a versatile dish! I've also heard of polenta being served with tomato sauce...whatever floats your boat!