We’ve been eating a lot of polenta around here lately. I thought it was time to expand my ground cornmeal palate beyond my Horseradish Cheese Grits and my Dijon Cheesy Grits (read this if you’re confused about the difference between polenta and grits and masa).
I finally ran out of Henry Langdon’s amazing Sea Salt Rub (as featured in my Shrimp and Grits recipe); my pals Mike and Laura brought a big jar of it back from their trip to Australia a few years back, and it was like magic cooking dust. I wish I had some more (hint, hint, Shalini). In the meantime, here’s my attempt at replicating its flavor profile with some rich, cheesy polenta, which, it turns out, is the perfect vehicle for the
Habanero-Infused Olive Oil we made after our recent, massive chile harvest.
Make a whole big batch of this and then enjoy it reheated for breakfast, lunch, and dinner!
2 cups polenta
8 cups water
4 Tbsp butter
1 tsp prepared horseradish sauce
1 cup freshly grated Parmesan cheese
1 tsp red chili flakes
2 tsp fresh cilantro, finely diced
1 tsp fresh ginger, grated
2 tsp dried and chopped kaffir lime leaves
sea salt, or to taste
Habanero-Infused Olive Oil, to taste
1. Bring water to boil in a large saucepan with a little salt.
2. Add polenta. Stir, and reduce heat to simmer. Continue to cook, stirring frequently, for about 15 minutes, or until water has been absorbed.
3. Remove pan from heat. Add the rest of the ingredients and stir thoroughly until well-mixed. Taste and salt as desired.
4. Spoon out and serve immediately, drizzled with
Habanero-Infused Olive Oil, or spoon polenta into a bowl, refrigerate, and serve later in slices. You could also use the firmed-up leftovers for my Fried Polenta with Creamy Mushrooms.
Or you could top it with homemade bacon bits.