I used to subscribe to Fine Cooking magazine. It was alright, I guess, for the first year. But after awhile I grew increasingly weary with reading the same rehashed articles about Thanksgiving dinners, Fourth of July grilling techniques, and oft-repeated “twists” on other traditional holiday dining recipes. But there was one somewhat intriguing regularly-occurring article that I always found pretty interesting. The author prepares a particular dish – often a roast or slab of meat of some sort – and then the remainder of the article includes a number of second- and third-day recipes using the leftovers.
For an article on this concept, polenta has potential. Here are two meals from my last batch of that age-old staple of Italian peasant cooking that has, in recent years, become a mainstay of gentrified Italian restaurants. I stay away from the quick cook brands. Tradition is important in the Mediterranean. And forty-five minutes of continuous stirring really isn’t that bad when you've got All Things Considered on the radio. I roll with Moretti, which is available at the local Italian specialty store.
DAY ONE:
Polenta with Garlic-thyme Infused Olive Oil, Italian Sausages, and Stinging Nettles
The availability of stinging nettles at the Farmers @ the Firehouse in the 'burgh provided the impetus for this dish. I had never made them before, but figured I'd seize the day. I just blanched them for a minute and then sauteed them with minced garlic and olive oil. The only issue was that they really retain their water, so one needs to press them well after the one minute boil (which by the way renders the stinging parts harmless).
A couple of grilled sausages - one sweet and one hot - completed the plate. As for the olive oil - A few springs of thyme and some crushed garlic heated gently in olive oil for a few minutes, then strained and drizzled over top of the polenta. Grated pecorino and cracked black pepper to serve.
DAY TWO
Pan-fried Polenta, Poached Egg, Salad Greens, and Sliced Tomato
I find the best way to save the polenta for day two is to form it into a log shape, roll it tightly in plastic wrap, and refrigerate. When it is time to use, you just slice it up. Old timers in the Italian American community, particularly from Friuli Venezia Giulia in the northeast of Italy, used to tell me that one needs to cut it with a string or suffer mysterious "bad" consequences. A knife works fine, too.
Reheating is simple. Warm the olive oil in a nonstick pan and fry both sides until slightly crispy. Pan fried day-old polenta makes a great brunch item when topped with a poached egg and served on a bed of greens. I added a leftover sliced kumato, too. It's a pretty decent alternative when you need a half-way edible tomato in the off season.
If you are fan of sweet over savory for brunch, polenta cakes are equally delicious when drizzled with honey or maple syrup.