Author Notes
I'm an odd duck in the world of breakfast. Where others gravitate toward sweet treats like pancakes or French toast, I am a sucker for huevos rancheros, sausage/potato platters, the spicier and more tangy the better. If this is a little much spice for your breakfast, try it for dinner with a side of black beans, salsa and a fried egg on top. I've given you my non-traditional method for making polenta in case you want to try a different way. —Savorykitchen
Ingredients
- Polenta Porridge
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1/3 cup
water
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1 cup
cooked polenta, see below
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1/4 cup
shredded cheddar
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2 tablespoons
chopped pickled jalapenos (or less - to taste)
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2 tablespoons
torn cilantro
- Oven-Baked Polenta
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6 cups
water, milk or broth (or a combination)
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1 cup
coarse-ground polenta meal
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1/4 cup
olive oil
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salt and pepper to taste
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1/2 cup
grated parmesan cheese, optional
-
2 ounces
butter, optional
Directions
- Polenta Porridge
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You will need an immersion blender (better) or whisk (ok, but more work). Use a small saucepan if you're using the immersion blender or a small skillet if you're using a whisk.
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Bring the water to a boil and add the polenta. Smush it around with a rubber spatula to break up the polenta Using the blender or the whisk, blend the polenta into the water until it softens and smooths out.
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Stir in the shredded cheese, jalapenos and cilantro, holding a little of each back for garnish. When the cheese has melted, pour into a bowl, top with the garnishes and eat. Add additional hot sauce if you're like me.
- Oven-Baked Polenta
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Preheat the oven to 375. Pour the liquid, polenta, olive oil and a healthy pinch of salt into a 9x13 baking dish (like a brownie pan). Using a heatproof rubber spatula stir all the ingredients together.
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Place the pan in the oven and bake for 45 minutes, stirring every 10 minutes or so. Over the cooking time, you'll see the mixture turn from a cornmeal slurry to a smoother consistency. The oil will float across the surface until about halfway through the cooking time. BE CAREFUL, hot polenta is like lava: it'll splash when you don't expect it to and it will stick to you if you splash it on to yourself.
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After about 45 minutes, the polenta should be smooth and thick. if it's too thick for your taste, whisk in a little more liquid. Whisk in the optional cheese and butter if you wish. Taste for seasoning (careful - hot stuff!) and adjust salt and pepper. Serve immediately for soft polenta or pour into a greased loaf pan to mold for slicing later.
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