"This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. It would be welcome any time from breakfast to lunch to dinner, and also a nice entertaining idea. And it would be a great addition to a Thanksgiving table, a cheery little side dish, or a center of the plate offering for the vegetarians in the house."
"While you can make polenta from scratch, spread it out to cool, cut it into shapes, that's awfully time consuming. I prefer to start with packaged cooked polenta. It is available in tubes, sometimes available in the refrigerated section (look near the tofu), and also in the pasta aisle. Many brands don't need refrigeration until you open them, so check both places. I love Melissa's shelf-stable organic prepared polenta in tubes, which is available in plain, sundried tomato, and Italian herb."
"This polenta then gets sliced and griddled up in a pan on the stove. The polenta is cooked already, however in order for it to get that nice caramelized exterior on the slices, you'll want to brown it. A key tip is not to flip the slices too often - let them sit in the skillet for 5 to 7 minutes before turning them, and then let them get completely golden on the other side."
Sliced precooked polenta from tubes saves time and is available refrigerated or shelf-stable in grocery aisles. The polenta is sliced and browned in a skillet to develop a caramelized exterior, allowing each side to cook 5 to 7 minutes before turning. Polenta slices can be brushed with oil and baked or grilled, and can be cooked ahead and reheated before serving. Sauteed mushrooms — from button or cremini to morels, porcini, or oyster — make a flavorful topping. Herbs such as thyme, sage, rosemary, or marjoram complement the mushrooms. Replace butter with olive oil to make the dish vegan.
Read at Daily News
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