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Lets talk polenta. Cornmeal, water, salt and a touch of oil for the basic recipe. You can add a variety of cheeses to it at that point, It can be left soft and runnier or thick in order to mold and cut. Either way I find people mostly either love it or hate it.
Polenta wasn’t something I can say I ate much until my early 30’s but when I discovered, I fell hard.
I think what I love about it so much as a chef, is it’s versatility. It can even be used in lieu of porridge in the morning. I have done so many things with it over the years that I can’t even count. Some of my favorite ways are super soft with meatballs and sausage on top, moulded, sliced, barbequed, cut into fries and baked with parmesan cheese and cut into small cubes and baked into garlic croutons for hearty warm salads.
In the next week or so I’m going to do a blog showing all the fun ways to use this simple and cheap food.
Don’t be afraid of polenta. The traditional way of making it can be a little time consuming but now with the instant varieties out there it can be made in 3 minutes…literally!!
This spicy chicken and shrimp recipe in particular lends well to be served with polenta because it’s creamy density combines so well with the spicy protein and tangy and rich sauce. It is just a little piece of heaven. If you aren’t a fan of moulded hard polenta then feel free to serve it soft like mashed potatoes. You know what I always say, create and change up where you want. Food is suppose to be fun!
I’m not sure if any of my readers are familiar with Romesco sauce, but if you aren’t I guarantee this will be your favorite go to sauce for everything from steak to lobster and all things in between This truly has to be one of the most usable sauces out there!!