Mike has recently added polenta to his cooking repertoire. A good, and a rather simple part of any meal, Mike and I were a little late to get into this side dish but we are happy we have. Polenta is boil ground cornmeal and is a great way to add color to any plate. With this Mike paired short ribs that were pan fried with green onions and green peppers.
Mike cooks the polenta in water for a long time (yes, this is how he explained it to me). He adds a drop of olive oil and stirs with a wooden spoon. He thinks he uses a touch of salt, as he agrees with chefs all over, there is no cooking with out salt. Just no one likes to admit it, myself included…
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