Edmonton Journal

Polenta is easier to make than you think

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Polenta has a reputation for being labour-intensive and fussy, but it’s actually a simple peasant dish: cornmeal, cooked into a thick porridge that you can dress up with a variety of sauces and toppings.

Its origins are Italian, where it was a dish made of gelatinize­d grain meal. When corn was introduced from the New World, Italians found it to be an ideal grain for this purpose, and now corn is synonymous with polenta.

In the recipes provided here, we put aside the traditiona­l time-consuming simmer-and-stir method that intimidate­s so many cooks. Instead, we boil the polenta for a shorter time, take it off the heat and let it cook in its own heat like steamed rice.

The first recipe is a comforting egg dish with tomato and Parmesan cheese. The second recipe is a variation of risotto made with corn instead of Arborio rice, but with Gouda cheese for a smoky variation over the usual Parmesan. For extra guidance on how to make Leek and Gouda Polenta, have a look at our video tutorial at youtube.com/ TheBlueFla­meKitchen

TOMATO- POACHED EGGS ON POLENTA

4 cups (1 litre) no-salt-added chicken broth or water 1 tbsp (15 mL) extra-virgin olive oil 1 tbsp (15 mL) chopped fresh thyme 1 tbsp (15 mL) chopped shallot 1 clove garlic, finely chopped 1 tsp (5 mL) salt 3/4 cup (175 mL) cornmeal 1-1/2 cups (375 mL) storebough­t or homemade tomato sauce 4 large eggs 1/4 cup (60 mL) freshly grated Parmesan cheese

To prepare polenta, combine broth, oil, thyme, shallot, garlic and salt in a medium saucepan. Bring to a boil over medium heat.

Gradually whisk in cornmeal; cook, stirring constantly, until thickened, about 10-12 minutes. Remove from heat; cover and set aside.

Place tomato sauce in a deep non-stick medium frying pan. Bring to a simmer over medium heat.

Working with one egg at a time, crack each egg into a custard cup and carefully pour into simmering tomato sauce, spacing eggs evenly apart. Cover pan and poach eggs until eggs are set.

To serve, place polenta on each of four individual serving plates. Top each serving with one poached egg and tomato sauce. Sprinkle with Parmesan cheese. Serves 4.

LE E K AND GOUDA POL ENTA

1 tsp (5 mL) salted butter 1 tbsp (15 mL) canola oil 1 cup (250 mL) sliced leeks (white and tender light green portions only) 1 clove garlic, finely chopped 4 cups (1 litre) no-salt-added chicken broth 1 cup (250 mL) cornmeal 1 cup (250 mL) shredded Gouda cheese 1 tbsp (15 mL) chopped fresh basil or 1 tsp (5 mL) dried basil, crumbled 3/4 tsp (4 mL) freshly ground pepper 1/2 tsp (2 mL) salt Melt butter with oil in a large saucepan over medium heat. Add leeks and sauté until softened, about 4-5 minutes.

Add garlic and sauté for 1 minute. Add broth and stir to combine. Bring to a boil over medium heat.

Reduce heat to a simmer and gradually whisk in cornmeal; cook, stirring, until liquid is absorbed and cornmeal is softened. Remove from heat.

Add cheese, basil, pepper and salt, stirring until cheese is melted. Serve immediatel­y. Serves 6. ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Edmonton Journal’s food section. Look for our new Everyday Delicious cookbook in stores and online.

For tips on energ y safety, food or household matters, call 1- 877- 4209090 toll- free, email bfkanswerl­ine@atcogas.com or chat with us live online at atcobluefl­amekitchen. com.

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 ?? ATCO BLUE FLAME KITCHEN ?? Tomato-Poached Eggs on Polenta uses a shorter boiling time to prepare polenta, rather than a simmer-and-stir method.
ATCO BLUE FLAME KITCHEN Tomato-Poached Eggs on Polenta uses a shorter boiling time to prepare polenta, rather than a simmer-and-stir method.

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