Last updated on March 15, 2011 by Liza Hawkins
I was tweeting with having a conversation with a fellow blogger last night off of a comment he made about having shrimp and grits for dinner.
My reply:
To which I’m sure @thepeche thought, “Oh. My. God.”
But instead replied with, “It’s so easy. Polenta easy.”
Uh-oh.
Yes. Yes I can do those things. And yes, I appreciate @thepeche’s snark.
So, I thought – what a perfect idea for my March Food Challenge!
Food Challenge Polenta!
Except, I really have never made it before. So, I’d love your help in deciding what kind of polenta recipe to make, because I know there’s a bazillion different ways to use it.
Comment here, tweet me, or post on my Facebook page. I’ll put together a poll this weekend, and then you, my fellow readers, can VOTE!
Polenta! Woot!
Awww, I meant the “can you stir” comment as encouragement. Snark-free encouragement. Woot for polenta!
I like making polenta with milk (one recipe calls for 5 cups to 1 1/2 cups polenta) and then throw cheese in there, like Manchego or cheddar or Parmigiano-Reggiano, whisk like mad, curse when hot plops of polenta jump out of the pot and onto my skin, and then proceed to devour with abandon.
It’s perfect with braised meats (a MUCH simpler alternative to risotto, that’s for sure).