I think my best strategy for creating many exciting and interesting meals every week is to get creative with the sides.
I have a lot of different grains in my fridge. Yep, fridge – if you look closely, many packages suggest storing oats, rice, polenta, buckwheat among others in the fridge to retain freshness. I also have a variety of pastas, including orzo and couscous in my pantry.
This way, I don’t have to always fall back on typical potatoes, pasta or rice. I have a lot of options to choose from.
Polenta is one of those very good options. It’s so creamy, absolutely delicious, easy to make and goes so well with so many dishes. I can’t think of a better side dish (well, maybe potatoes) to pair with a nice stew. It also goes exceptionally well with shrimp, poached eggs, vegetable ragout.
In this dish, I pair it with braised asparagus, toasted walnuts and a poached egg. You can also drizzle it with your favourite vinaigrette, if desired.
Bring water and salt to boil. Start whisking the water, while slowly adding polenta in a steady stream. Keep whisking until polenta has thickened. Cover, simmer for 40-50 minutes, stirring vigorously every ten minutes or so, until polenta has softened and reached your desired consistency. Add butter, stir and serve.
Ingredients
Directions
Bring water and salt to boil. Start whisking the water, while slowly adding polenta in a steady stream. Keep whisking until polenta has thickened. Cover, simmer for 40-50 minutes, stirring vigorously every ten minutes or so, until polenta has softened and reached your desired consistency. Add butter, stir and serve.
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.
Happens to be Vegetarian.
Make it Vegan or Dairy-Free: replace butter with oil.
