There seems to be a lot of confusion on the internet about what exactly polenta is, to the point where I had to do some research.
Google definitions considers polenta as:
po·len·ta /pəˈlentə/
noun
cornmeal as used in Italian cooking.
a paste or dough made from cornmeal, which is boiled and typically then fried or baked. "roasted pork accompanied by grilled polenta"
So. It's cornmeal. But it's not?
Wait, what about grits?
grits /grits/
noun, US a dish of coarsely ground corn kernels boiled with water or milk.
Corn kernals? Isn't that what cornmeal is?
corn·meal /ˈkôrnmēl/
noun meal made from ground, dried corn.
I think I get it now. Cornmeal is an ingredient used to make grits and polenta, which are dishes. Polenta, I presumed, is an Italian import word used for both the ingredient and the dish. That was until I went through Google translate.
English: cornmeal
Italian: Farina di mais
(Farina being flour, mais being corn, hence "flour of corn.")
Oh. Wait, what about...
English: polenta
Italian: polenta
What if I do it backward?
Italian: polenta
English: polenta
And it was in that moment that I gave up. Maybe I'll go find a dictionary.
So many recipes for polenta ask that you use 1 cup of "polenta," and I don't know that I've ever actually sought out something labeled "polenta" in the store. Thus, I always reach for the stone ground cornmeal. Whether these cakes are made with a dough called polenta or grits or porridge doesn't truly concern me. What matters is that it makes crispy, fluffy cakes that are equally delicious and cheap - stone ground cornmeal will last you forever, and if you've ever made cornbread from scratch you probably already have it in your cupboard.
These cakes pair nicely with (and I might get heat for this) kale.
Ah, the ubiquitous kale. The superfood that took the early 2010s by storm. Kale was unavoidable and frankly annoying for a while, as it felt like everyone couldn't shut up about all the health benefits of kale. And that's cute and all. I mean, who doesn't love fiber and vitamins? But I'm sure we can all agree it was overkill in the '10s, right up there with quinoa and greek yogurt.
In terms of actually eating kale, it has been known to make enemies. It's got a bit of an earthy taste that can be bitter if not cooked with enough oil or salt. Neglecting to remove the stalks will leave you with chewy, acrid pieces. Essentially, kale can be a bit to navigate sometimes, although not as fussy as something like broccoli rabe. If you give kale the proper care, it can give you delicious results. Kale also takes to other flavors nicely, which is why it has become a go-to staple for amped up raw salads, but the addition of mix-ins can make your salad feel junky.
To me, the best way to add lots of flavor without the calories is a gift from Vietnamese cooking: Tuong Ot Toi Viet-Nam, or chili garlic sauce. This stuff truly packs a punch. It has a lot of heat, so you don't need to use a ton. It's got a delightful fruitiness that is matched by potent garlic. It's shelf stable and contains zero calories and zero sugars. Plus, one jar will last you quite a while, since you don't need a lot to make something deliciously spicy. If you find you love this stuff as much as I do, I suggest you seek out Vietnamese recipes that incorporate this gem of an ingredient. Find it in the international aisle of your grocery store, it's definitely there.
I initially paired these sides with my guava soy salmon, so it's definitely a friend of fish. This would equally pair deliciously with just about any protein - I plan to make these again alongside some juicy porkchops! Or, you can beat me to the punch and let me know how these pair with porkchops. I dare you.
With cornmeal and chili garlic sauce,
~c.j.
GOAT CHEESE POLENTA CAKES
ACTIVE COOK TIME: 25 minutes
INACTIVE COOK TIME: 1 hour
YIELD: 20 cakes
INGREDIENTS
2 tsp kosher salt, plus more for sprinkling
1/2 tsp onion powder
1 c. yellow stone ground cornmeal
4 oz soft goat cheese, broken up into crumbles
2 tbsp unsalted butter, divided
cracked black pepper
vegetable oil, for frying
DIRECTIONS
In a medium sauce pan, bring 4 cups water to a raging boil. Add 2 tsp kosher salt, onion powder, and cornmeal, stirring constantly to avoid lumps. Polenta should thicken quickly, about 3 minutes. Once thickened, remove from heat and add goat cheese and stir to incorporate. Add 1 tbsp butter, stirring to dissolve, then add the other reserved tbsp of butter and stir again to dissolve. Finish with cracked black pepper to taste, then transfer to a 9x13" baking sheet. Cover with plastic and allow to cool in fridge, about 1 hour.
Add enough vegetable oil to a medium frying pan until the oil rises about 1/2" from the bottom. Heat oil over medium heat while you form the cakes. Remove polenta from fridge. With a 2" circular cookie cutter, punch out as many cakes as possible. Rework the scraps to avoid waste (they may be ugly ducklings, but they're still delicious. Alternatively, you can cut polenta squares by scoring a grid from the pan).
Once oil is warm, gently place a few polenta cakes (4-5) in the oil and fry on each side for 3-5 minutes until cakes are lightly crisp and golden. Transfer to a wire rack and sprinkle with salt. Continue to work in batches until the desired amount of polenta cakes are fried (you can refrigerate un-fried polenta cakes separated by parchment or wax paper and covered up to a week -- don't freeze!). Serve as is or with dipping sauce.
SPICY GARLICKY KALE
PREP TIME: 5 min.
ACTIVE COOK TIME: 10 min.
YIELD: 4 servings
INGREDIENTS
2 tbsp extra virgin olive oil, divided
4 cloves garlic, sliced
10 oz kale, hard stems removed, chopped
2 tsp Vietnamese chili garlic sauce (Tuong Ot Toi Viet-Nam)
2 tsp unseasoned rice vinegar
1 tsp salt
DIRECTIONS
In a large pot, heat 1 tbsp olive oil over medium heat for a few minutes to get nice and warm. Oil should get shimmery and glossy - that's how you know it's hot enough. Add garlic and fry about 5 minutes until garlic is golden. Watch carefully to avoid burning! Once golden, remove garlic and set aside on a paper towel lined plate to drain oil.
Add another tbsp olive oil to the pot and the kale, stirring to coat kale in oil. Kale will wilt quickly, within five or so minutes, so keep on stirring! Once kale is mostly wilted, turn off the heat and add in chili garlic sauce, rice vinegar, salt, and reserved garlic. Serve and enjoy!
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