Saturday, November 11, 2006

Polenta Express:

Polenta is an excellent base for all kinds of dishes, and nothing could be faster than quick-cook polenta – except perhaps quick-cook couscous!

I cooked up a batch this morning, which I purchased in an Italian deli, and left it to chill in the refrigerator, pressed into a loaf-shaped pan. Around dinner time, it slices nicely into rectangular crostini, which I toasted, crispy in a grill pan.

The crostini is adorned with a ragu of tomato, mushroom, garlic and parsley sautéed in extra-virgin olive oil and butter. The deep, savory woodiness of the mushrooms and sweetness of the tomatoes mingles with the toasted corn meal like a brilliant autumn day. Imagine the golden sun dipping down to kiss the shaded forest and you’ll have a sense of the pleasures of this quick and satisfying dish.

© 2006 T.W. Barritt All Rights Reserved

1 comment:

Veron said...

I've been wanting to make polenta for a while now, but something always gets in the way. That looks really good with the mushroom!