Quick polenta satisfies when time is tight
Are you a Polenta Snob? No judgment here. I inquire only to save youth echo re of gourmands plaining about how this quick recipe is nothing like the real deal you once had, or spent hours stirring and stirring to an ultra creaminess.
Yet, we are both referring to cornmeal mush, and that description fits a cornmeal-based polenta at its essence. Stoneground or coarsely ground yellow cornmeal will work here; it will thicken in the pot faster than the 20 minutes called for, but keep at it, stirring-wise, because you will be preventing lumps while you build flavour with tomato paste and butter.
After the simple, savoury toppings of scallion greens, tomatoes and balsamic vinegar have been sautéed, seasoned and warmed through, you will do one more bit of polenta stirring: add a few tablespoons of rich dairy. The colour will lighten from coral to the palest peach, and some creaminess will occur — not to rival the artful polenta served in northeastern Italy, but good enough for your table on a weeknight.
Polenta with Balsamic Scallion Greens
Of the many meatless, easy ways you can top a bowlful of cornmeal mush, this one does not disappoint. Choose a stoneground or coarsely ground cornmeal, or polenta labelled as “quick-cooking” for this recipe.
Variation: You can cook 3 strips of regular or turkey bacon, or prosciutto, until crisped, then crumble the bits on top of each portion before serving.
Make ahead: You may have leftover polenta, which is a good thing.
It can be refrigerated for up to five days, and reconstituted with milk or broth when reheated.
Makes 2 to 3 servings
4 cups water 1 teaspoon kosher salt, plus more as needed 1 cup cornmeal or dried polenta (quick-cooking polenta) 2 tablespoons unsalted butter 1 tbsp tomato paste Freshly ground black pepper 2 cups cherry or grape tomatoes 10 scallions 2 tbsp extra-virgin olive oil, plus more for drizzling Spanish smoked paprika (may substitute sweet paprika) 2 to 3 tbsp good-quality balsamic vinegar 3 tbsp heavy cream or half-and-half (optional) Freshly shredded Parmigiano-Reggiano cheese, for garnish
Time: 30 minutes
Boil the water in a medium saucepan over medium-high heat. Add the salt; once it has dissolved, gradually whisk in the cornmeal or polenta.
Reduce the heat to mediumlow. Stir in the butter and tomato paste; cook for about 20 minutes, stirring often; the mixture will thicken quickly but keep stirring, so the mixture is evenly cooked and does not scorch on the bottom. Remove from the heat; taste, and season lightly with black pepper and/or more salt, as needed. Cover partially to keep warm.
Meanwhile, cut half of the tomatoes in half and season them lightly with salt. Trim/ discard the root ends from the scallions; reserve the white parts for another use, if desired. Cut the remaining scallion greens into 2-inch lengths.
Heat the oil in medium nonstick skillet over medium heat. Stir in the scallions; cook for a few minutes, just until they are beginning to soften, then add all the tomatoes. Increase the heat to medium-high; cook for two to three minutes, until the tomatoes are just warmed through and starting to soften. Season lightly with the smoked paprika, then turn off the heat. Drizzle with the balsamic vinegar (to taste) and toss lightly to incorporate. Taste, and season with more of the smoked paprika, as needed.
Uncover the polenta and stir in the cream or half-and-half, if using. Divide among warmed bowls, then immediately top with equal portions of the warm tomato-scallion mixture. Drizzle with a little more oil and scatter the cheese on top.
Nutrition (based on 3 servings): 310 calories; 18 grams fat (7 g saturated fat); 20 milligrams cholesterol; 500 mg sodium; 37 g carbohydrates; 6 g fibre; 4 g sugar; 5 g protein.
From food/recipe editor Bonnie S. Benwick.