Is there anything better than a bowl of creamy Polenta on a cold dreary day? Of course not, and lucky for me it was my lack of meal planning and grocery shopping for the week that led to this little gem of a recipe. Nothing like hunger and a previous days laziness to spur you into culinary creativity. I never follow a recipe, but I certainly never make them up on a whim either, or at all really. I had made basic Polenta before, usually using it as soft cushion for a heap of roasted vegetables, and it was always divine. But this dear creation eaten in tandem along side a cold winters day is pure bliss. And if you’re not in the habit of putting over easy eggs on top of everything, then it is possible our friendship will have to end here. Now I am going to warn you this can only loosely be described as a recipe, for my rebellious nature in the kitchen shies away from anything so formulaic as following a recipe. I can only say that if you mess this up, and it tastes awful-its your fault.
Here is what I use:
- Parmesan cheese aprox 1 cup but I always use more!
- Corn Meal (I use Quacker)
- Vegetable Bouillon base
- Green onions (1 bunch) sounds like a lot, but trust me!
- half and half or milk
- fresh or frozen peas
- fried over easy eggs (optional but highly recommended)
So here’s the run down, Polenta is pretty quick cooking, so not only is this meal friendly on the wallet it’s also is a cinch to prepare. For every cup of corn meal, I add about 2 cups of liquid, maybe a little more. I dissolve about a tablespoon or two of bouillon into 2 cups of warm water, throw that into a large bottomed pot, and add 2 more cups of water and bring to a boil. Then lower the heat to medium (watch for splattering) and pour in your polenta. I generally pour it straight from the container, no measuring, and I constantly whisk to avoid lumps. Once it gets to the consistency that you like, let it cook for a few more minutes and then take it off the heat. Add a couple of tablespoons of butter, the cheese, chopped green onions, salt and pepper, and milk or half and half to up the creamy factor. Then add in your cooked peas, either steamed frozen peas in the bag or blanched fresh peas. Then fry a couple of eggs over easy, and put them atop your mound O’ Polenta. Voila! One word of advice, put a smaller portion of this on your plate than you might at first think about, otherwise you might end up feeling like you ate a brick. It’s a heavy meal, prefect those dark winter days when you want to eat yourself into oblivion. You do have those, right?!