We both enjoy eating different kind of cuisines and trying out new dishes. So, he decided to try the Coriander Breast Chicken with Wild Mushroom Polenta and Avocado sauce for his entree. As he was trying his first bite of polenta, I was staring at his face hoping the lunch doesn’t turn out to be a disaster.
It was a success.. he loved polenta. I immediately registered it in my mind that I have to figure out what this ‘Polenta’ is and may be.. just may be.. I would make it someday. Arvind has this super faith in my cooking.. even after eating hard rock cookies, sugarless cake, disaster curry and god knows what not. I know, he is such a sweetheart and motivates me all the time. I was freaking out while making polenta for the first time and just made sure that we have some food delivery menu handy.. just in case!
Polenta is made from boiled cornmeal which could be either white or yellow. Cooking polenta is not rocket science but there are some serious techniques to follow; like the ratio of water to polenta, stirring occasionally.. not too much or else it will become too sticky.. not too less or it will become hard. You have to serve it warm and re-heating polenta will not taste that good. I wanted to keep the meal simple and so, decided to cook it with fresh sage to add that peppery flavor. Topped it with some pan fried peas and roasted some shrimp which added a lot of texture to the entire dish.
A simple flavor meal and what can I say.. Pasta is my favorite international dish and Polenta became my second favorite. The left over shouldn’t be heated but you can wrap it in a plastic and refrigerate it for few days. When ever you want to eat, cut it in pieces/slices and pan fry it or even grill it.
