#polenta

#polenta

According to Sarah Grueneberg, Chef and Owner of Chicago's Monteverde restaurant, the key to nailing the texture of this quintessentially Northern Italian dish is in the first 5 minutes of preparation. In that short amount of time, constant stirring is what rehydrates the cornmeal and suspends it in the liquid - making it much less likely to clump or scold. "If you spend these 5 mins whisking and stirring, it'll simmer and not stick," the expert chef and author of the cookbook, " Listen to Your Vegetables," told Tasting Table. "Otherwise, it will only sink and burn," she added.

In Jesse Szewczyk's Salt-and-Pepper Shrimp With Crispy Polenta, he enhances store-bought polenta by crisping it in oil, creating a delightful contrast with pan-fried shrimp.