The Power of Polenta

I’m eating down my pantry, and while the box of Instant Polenta hiding in the back of the cupboard isn’t quite 400 years old, maize was cultivated in Italy beginning in the 16th century. But, the venerable history of corn mush wasn’t quite the motivation – I’m trying to use up those staples that are crowding the pantry as I prepare for the influx of fresh garden vegetables that will soon fill the kitchen.

Just to give you an idea of exactly how chock-full of potential my little pantry is I’ve been working though the reserve stock for about three weeks now, consuming grains, rice, pasta and legumes – and haven’t had the need for a single serious supermarket shop. I figure at this point, I’ll be eating pretty well, and spending very little until about the first of June.

I predict that instant polenta is “the next big thing,” and will perhaps be bigger than microwave popcorn. Inexpensive, and easy to prepare, it’s the perfect recession food. One batch cooks up in five minutes and yields a substantial amount of corn mush. For those of us who are artsy-crafty types, it has the pliable tendencies of modeling clay. Pack the warm mush into a glass pan and pop it into the fridge and within an hour it becomes a sliceable loaf – about twenty meals worth, I’d say. Polenta slices can be layered, stacked or cut into uniform rounds, and fried, baked or grilled. Given a little time, I’m thinking I could even build one of those miniature Christmas Villages.

Use polenta slices as a base for a rustic Lamb, White Bean and Rosemary Ragout (Remember that leftover lamb? It’s the gift that keeps on giving!)

Or, cut slices of polenta into two-inch rounds for an updated take on the Southern classic Fried Eggs and Hominy Grits:

Right now, I’m pumped with polenta – overflowing, in fact. I’m estimating I can get about seven or eight more meals out of this golden brick. I see a few Polenta Ice Cream Sundaes in my future.

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