But hidden on the grocer's shelves is a shortcut that can help get polenta on your dinner table any day of the week in minutes — prepared polenta. This is different — and far better than — a related product known as instant polenta. But first, some polenta basics.
Polenta is a traditional starch in Italian cooking, an alternative to pasta, rice and potatoes that pairs deliciously well with robust sauces and meats. Polenta is made by slowly simmering and stirring cornmeal with chicken broth or water. It usually also is seasoned with Parmesan cheese and butter.
Freshly made, polenta resembles a thick porridge. This variety often is topped with thick sauces, especially meaty ones. But if you let the polenta set up or chill a bit it becomes firm enough to cut into grill-worthy slabs or wedges. The trouble is the slowly simmering and stirring part of making it.
While there is a dry product called instant polenta (just add water!) that promises results in 5 minutes or less, it tends to be grainy and flavourless. The better choice is tube-style pre-cooked polenta, usually sold in the grocer's natural foods section. This product is ready to slice and toss on the grill, under the broiler or into a skillet to pan-fry.
It also can be reconstituted to its soft (porridge-like) form by heating it with a bit of liquid, such as milk or broth. For ideas for using prepared polenta, check out the Off the Beaten Aisle column over on Food Network: http://bit.ly/Nfg8Ka
SPICY PORK WITH POLENTA
For the crushed pepper sauce, I used Pastene's Crushed Peppers. You'll find jars of it alongside other Italian ingredients or next to the jarred peppers. If you can't find that, substitute any jarred crushed pepper sauce, such as sambal.
Start to finish: 45 minutes
1/2 cup mirin
1/4 cup crushed pepper sauce
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 pound thinly sliced pork cutlets
18-ounce tube prepared polenta, cut into chunks
1 cup milk
2 tablespoons toasted sesame oil
4 ounces crumbled feta cheese
Salt and ground black pepper
In a large glass or stainless steel bowl, stir together the mirin, crushed pepper sauce, vinegar and soy sauce. Add the pork, toss, then refrigerate for 20 minutes.
Meanwhile, in a medium saucepan over medium heat, combine the polenta and milk. Stir until soft and heated through, 6 to 7 minutes. Cover and set aside.
In a large skillet, heat the oil over medium-high. Remove the pork from the marinade (reserve the marinade) and add to the pan. Brown the cutlets on each side for 3 to 4 minutes. Add the marinade from the bowl to the skillet and bring to a boil.
Stir the feta cheese into the polenta, then season with salt and pepper. To serve, spoon polenta onto each plate, then top with pork cutlets and sauce from the pan.
Nutrition information per serving (values are rounded to the nearest whole number): 490 calories; 180 calories from fat (37 per cent of total calories); 21 g fat (8 g saturated; 0 g trans fats); 95 mg cholesterol; 34 g carbohydrate; 34 g protein; 1 g fiber; 1,890 mg sodium.
J.M. Hirsch is the national food editor for The Associated Press. Follow him on Twitter at http://twitter.com/JM_Hirsch.