Parmesan Garlic Polenta
Polenta pairs well with most fish recipes. It originated from Northern Italy and is actually a type of porridge with its main ingredient being cornmeal! It’s an easy, low-cost side for when you’re running out of other side dishes in your pantry to cook for dinner.
Makes 4-5 servings
- 1 c Corn Meal
- 3½ c Water
- 2 tb Butter
- ¼ c Parmesan Cheese, Grated
- ½ tsp Garlic Salt
- ½ tsp Onion Powder
- ¼ tsp Cayenne Pepper
- 1 tb Olive Oil
- Add water to a medium sauce pan and bring it to a boil.
- Once boiling add in cornmeal (polenta) and whisk continuously to avoid lumps from forming.
- Turn heat down and let simmer until thick. (It will thicken quite fast.)
- Then stir in butter, parmesan, garlic salt, onion powder and cayenne pepper until smooth.
- You can either serve it as is, or let it cool in a small dish. Once its completely cool it will keep its form similar to jello. You can then slice it and fry it with 1 tb olive oil in a small pan. Fry on both sides until their sides turn golden brown.
Once fried you can place it neatly onto your dish and serve fish draped over top of polenta. If you serve it fresh when it’s still hot off of the stove top, then sprinkle a pinch of Parmesan cheese on top to have a nice melty presentation.