polenta is a much loved staple in my home. i see it as a perfect food, versatile beyond measure, lending itself to main courses, side dishes and desserts. plus i’d never get the pizza off of the peel if not for my polenta.
awhile back i remember watching a molto mario episode where he made a polenta dish and added one part coarsely ground buckwheat flour into two parts cornmeal. mario has never led me astray so i decided to give the combination a try.
after about 45 minutes and a lot of stirring, the two grains become polenta-esqe and i threw in a hunk of butter and some diced up tallegio cheese. mario went ahead and baked his taragna and i believe served it with a veal, sage and pancetta dish. the bastardo…
alas, using only what was in my pantry and refrigerator, i sauteed a large spanish onion until golden, sliced a lonely looking yellow bell pepper and then added my ground lamb. after the meat was just browned, i added some fresh chopped tomatoes, cooking for about more 5 minutes. this was seasoned with oregano and a shot of very good balsamic vinegar to finish.
i opted to keep my polenta taragna in more of a thick porridge like state. again, rustic being my middle name (rustic substituting so wonderfully for unattractive and/or lazy) this suited my dinner purposes just fine.
ok ok. i know what many of you are thinking. there’s cornmeal, polenta, grits and somehow variations on each of these. and now i’ve gone and thrown buckwheat flour into the mix. questions? go to anson mills. their elegant site will clue you in on everything you ever wanted to know about eating dried corn – and more.
mario can inspire me like no other. well except gabrielle hamilton.
but she’s doesn’t have a tv show…