Now this may not be the prettiest meal you ever eat, but it's so good. This is my favorite weekend lunch. Even my little brother likes it (the taste not the texture). Then again, neither of us likes grits. However, I will throw down on some polenta.
I add the sun-dried tomatoes last. If you add them earlier, they start to reconstitute and get soggy from the moisture in the other stuff. I like their original chewy texture.
I've been trying to figure out why I like polenta, but not grits. With the exception of my friend Lauren's shrimp and grits, people have presented plates of bland white grainy stuff with butter floating on top seasoned with salt and pepper. Uggh. My polenta has dimension. (at least in my mind).
Let's do it. For the polenta, bring three parts chicken stock and one part milk to a boil. Season with salt and pepper. Add one part polenta. If you've never cooked polenta or grits before, you have to make it rain. The polenta needs to be sprinkled in smoothly. Whisk immediately to avoid lumps. Switch to a wooden spoon. Sorry. No pics because I didn't want lumps in my food.
Once the polenta is done (I use the quick-cooking kind), check your seasonings and add a generous amount of Parmesan cheese. Sometimes, right before I add the cheese, I throw in chopped fresh sage. None in the house on this day. I've been making this dish for at least five years and I always think my texture is off, so I'm not going to attempt to describe it to you. I swear it's because I didn't grow up eating grits.
You have to multitask with this dish. Fry up some bacon (turkey for me). Remove the bacon and save the fond.
Add anchovy paste and a touch of olive oil. Kudos to whoever thought of putting anchovy and tomato paste in tubes. Looks kinda gross doesn't it?
The paste will melt into the oil.
Chop some garlic and add it to the pan. I forgot, but red pepper flakes would be a great addition right now.
While the oil infuses and the garlic softens, chop some kalamata olives. Grab some capers (packed in brine) and oil-packed sun-dried tomatoes.
While the oil infuses and the garlic softens, chop some kalamata olives. Grab some capers (packed in brine) and oil-packed sun-dried tomatoes.
I add the olives and capers together. Toss them around and let them heat through. I think I see steam wafting. My point-and-shoot photography may be improving.
I add the sun-dried tomatoes last. If you add them earlier, they start to reconstitute and get soggy from the moisture in the other stuff. I like their original chewy texture.
Give everything a toss and heat through.
Plate the polenta. Too stiff, huh?
Top with the veggies.
Finish with the turkey bacon and chopped basil. Pure heaven.
Tools of the trade:
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