Food

Food Challenge: Polenta!

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.

With gritted teeth, I’m sure, @thepeche reassured me, “That’s ok. Can you boil water? Can you stir? You can make polenta.”
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!

Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

2 Comments

  • themanhattanfoodproject

    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).

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