Tuesday, January 7, 2014

Polenta Festa Redux

Once a year, the Italian cultural organization I'm involved with holds a polenta festa. It's always one of the most well-attended events of the year, with lots of polenta dishes to enjoy - from appetizers and main courses to dessert. This year, the nasty New Jersey weather kept some people away, but that just meant there was more for those who did show up, carrying their warm platters of the humble cornmeal dish.
Here's a sampling of the various offerings: polenta with sausages and sauerkraut from Mary Sue and Al:
Eleanor's polenta with broccoli rabe
 Polenta with sausages and melted cheeses from Ciao Chow Linda:
We had entertainment too - two students from Princeton University who played everything from "O Sole Mio" to the intermezzo from "Cavalleria Rusticana." Bravi studenti.
 Then it was on to dessert, including Gilda's cornmeal almond cake. I've posted the recipe for this before and you can find it here.
 Cornmeal chocolate chip cookies 
 Polenta lemon cake (almost identical to a recipe I posted here
 The next night back at home, as the Polar "Vortex" made its way to Princeton, I warmed up with some polenta and wild greens, again crowned with a mixture of grated fontina and parmesan, the same topping I used on the sausage dish I took to the festa.
My dishes, the first picture with the sausage and the one above with wild greens, were assembled by making a pot of polenta (instructions for making polenta from scratch here), cooking - then slicing some Italian sausage (or cooking the wild greens in water, draining and sautéing in olive oil with garlic, salt and red pepper flakes)  and scattering it over the polenta. Top with some grated fontina cheese and a sprinkling of parmesan. Heat in a 425 degree oven for a half hour or until cheese is melted and begins to turn slightly golden.

If you're a neophyte when it comes to making polenta, fear not -- take the plunge. The best polenta comes from constant stirring over a stove for 40 to 45 minutes, but I've been known to use the five-minute polenta too, and it's not bad. Cookbook author Michele Scicolone even writes of a method using a slow cooker to make polenta, in her cookbook, "The Italian Slow Cooker." And click here to learn about America's Test Kitchen  "almost no-stir polenta" recipe.  Just don't use that stuff that comes in a tube or you'll be shut out in the polar vortex. 

Polenta with Sausages (or wild greens) and Cheeses

Make polenta using one of the methods described and pour into an oven-proof dish. 
Saute sausages in a pan until cooked through (or alternately do as I did and remove casings from sausage, then simmer in some water until cooked).
Slice and arrange sausages over polenta, poking some down into it. Cover with grated fontina and parmesan cheese. Bake at 425 degrees for 1/2 hour or until melted and slightly golden on top.

For the wild greens, boil them in some water, drain. Then add a bit of olive oil to a pan, some minced garlic and let it soften. Put the drained greens back in, adding a bit of salt and red pepper flakes. Spread the mixture on the polenta, adding grated fontina and parmesan. Bake for 425 degrees for 1/2 hour or until melted and slightly golden on top.


Basic Polenta - - Michele Scicolone, "The Italian Slow Cooker" (Houghton Mifflin Harcourt 2010)
Serves 6
1 cup coarsely ground cornmeal, preferably stone-ground
1½ teaspoons salt
5 cups water (or half water and half broth)
Additional water, milk, broth or cream, optional
In a large slow cooker, stir together the cornmeal, salt and water. Cover and cook on high for 2 hours. Stir the polenta. If it seems too thick, add a little extra liquid. Cook for 30-60 minutes more, until thick and creamy. Serve hot.
Bookmark and Share

19 comments:

Rosa's Yummy Yums said...

What marvlous food! I always love a good polenta.

Best wishes for 2014!

Cheers,

Rosa

Claudia said...

You just warmed me right up. Even though we are soaring all the way to zero, and I feel (comparatively) warm - this will do the trick to get us all warmed up until the temps decide to cooperate.

Laney said...

Gosh that looks like fun! Such great ideas for polenta...feeling warm already:)

AdriBarr said...

Oh, I love it, your very own Polenta Sagra! What fun! It all looks so tantalizing, perfect for your cold weather. I will just take all of yours. Yum! I also must add that your personalized dish is really wonderful. I loved seeing it.

Stacey Snacks said...

It all looks wonderful and comforting, especially for a FRIGID day like today!
PS I must have that gorgeous hat that the woman in the backround is wearing! I love it! (and her coat).

The Short (dis)Order Cook said...

These all look great. I love polenta, but I think I like your dish the best!

Proud Italian Cook said...

I want your dish and what's in it for dinner tonight. I can't think of a better meal to warm me up on this frigid day. I'm taking sausage out of my freezer right now!

Chiara Giglio said...

E' il miglior comfort food dell'inverno, viva la polenta !

Frank Fariello said...

Nothing better for frigid winter temperatures! Your cheese and sausage polenta looks incredible—and the sausage and sauerkraut didn't look too shabby, either...

Frank Fariello said...
This comment has been removed by a blog administrator.
Frank Fariello said...
This comment has been removed by a blog administrator.
Michelle - Majella Home Cooking said...

What a feast! The dishes all look fantastic particularly your cheese and sausage version. Polenta really is such a communal dish - perfect for hunkering down together on a cold night with some comfort food. I also love the desserts - I make a cranberry tart with a polenta crust every Thanksgiving. The polenta gives the dough a great bite.

Pat @ Mille Fiori Favoriti said...

My husband's first childhood memory is his mother giving him a wooden spoon that she just used to scrape the polenta out of the pot to a dish, so that he could lick it clean. He's been doing the same with every pot of polenta since..lol! His favorite polenta is one cooked with broccoli and some parmesan cheese and a few drizzles of olive oil incorporated into it--the polenta comes out green. He likes it both soft and then any leftovers are sliced and fried the next day. He'd be in his glory coming to a polenta festa, Linda!

Pat @ Mille Fiori Favoriti said...

PS: L0ve your personalized dish!

SavoringTime in the Kitchen said...

My son-in-law is a wonderful polenta maker and he always has a variety of savory toppings for it that make it even more delicious. It's because of him that I finally appreciate polenta. What a great gathering of recipes and I'm off to check out that polenta lemon cake!

Lucia said...

Oh I wish I lived near you! I love polenta. I have been recently using instant polenta when time is short, not a bad substitution but not a good as from scratch.

Roz Corieri Paige said...

What an awesome group to be part of! Truly, your savory polenta is the best of all. And the lemon polenta cake is gorgeous! Hope you had a beautiful Christmas and that your 2014 is full of blessings! Can't wait to read all of your posts for this upcoming year Linda!

Cathy at Wives with Knives said...

What a fun party! I would love to try every single one of those dishes starting with the sausage and greens. The storms last week were wild - I've never seen anything like it.

Peter Sunshine said...

I want try Italian Parties too! With pizzas and all kinds of Italian food on the table! Ever since I tasted Pizza Paradiso Orlando's Italian Pizzas, I've always wanted to try all Italian cuisines also. Good thing their delivery is fast and always on time, still nothing beats with all-Italian cuisineful of table!