An old colleague used to always say that there is nothing worse in the whole world than a parent having to bury a child. I can’t even say those words out loud. My lovely wife would break down, as she is right now, mourning those who died today in the terrible attack on a grade school in Connecticut. We all need to do something about such terrible violence. We are better than that.
This recipe is simple and to the point. I don’t have it in me for anything else today.
- 1 3/4 Cup Fine Corn Meal
- 6 Cups Water
- 2 Tablespoons Butter
- Olive Oil
- Heavy Pan
- Cutting Board (wooden if you have one)
- Chef’s Knife
- Grill or Grill Pan
- Bring 6 cups of water to a boil.
- Salt liberally.
- Slowly whisk in the corn meal. And stir until thick and creamy. This takes about 20 minutes. Use your wrist and switch off or enlist a partner.
- Add butter and let melt. Mix together.
- Cover a board with a layer of corn meal and pour polenta onto it.
- As soon as it is cool enough to handle, form it into a loaf, either oblong or if you can, like a log. The shape doesn’t really matter.
- Let cool until it becomes fairly stiff.
- Cut into 1/2 inch slices.
- Brush each side with a little olive oil.
- Heat grill or grill pan.
- Place pieces of polenta on the grill for about 8 minutes a side, until they are stiff enough to flip and have a nice grill mark. Don’t move until you flip.
- Cook on the other side.
I love to serve these with lamb or Moroccan chicken. Even though it is grilled, I think this dish is a wonderful winter side dish.