For breakfast yesterday morning I made a big batch of grits. I put the leftovers in a casserole dish so I would have polenta for dinner. So what do you do with this solidified grits casserole now? Slice it up and pan sear it until it is crispy on the outside and soft in the middle.
Depending upon your intention for the final delicious pan seared polenta, a decision needs to be made about how thick you want the slices. For an appetizer portion, I usually slice it thin. But, I am making dinner so I want a nice thick piece.
Now that you have your polenta sliced, let’s start searing! The secret to searing polenta (or anything really) is to heat up the pan nice and hot, then add your oil-olive oil in this case. Let the oil heat up and then gently place the polenta in the pan and fry it on medium high heat for 5 minutes. No matter how tempting, don’t touch it and just let it cook. After five minutes gently turn it over and do the same on the other side.
While the polenta was searing, I sliced up some onion and a clove of garlic. I harvested some baby Red Russian Kale out of the garden a few days ago which will be perfect with the polenta.
After I seared off the polenta, I added a little more olive oil to the pan along with the onions and garlic. I sautéed those a few minutes then added the kale and cooked another 5 minutes to wilt it down. After seasoning with a little salt and pepper, I placed it on top of the pan seared polenta and grated a little fresh parmesan on top.
What a beautiful dinner! The combination of greens and polenta is delicious and the simplicity makes it absolutely perfect. Great food doesn’t have to be expensive or time-consuming to prepare. I would post a recipe but there really isn’t one. It’s just cooking from what’s on hand which is what we are exploring here, right?
Til’ next time…