I like polenta. My mom's recipe was from my Romanian great-grandmother, although I've been using a recipe from Gordon Ramsay as a base, but of course I can't ever leave anything alone so I always mess with it... haven't yet made it the same way twice.
1/2 lb corn meal
600 ml each water and milk (about 2.5 cups each)
2 tbsp olive oil
1 tsp spices (recipe calls for thyme but I prefer oregano or tex-mex)
3/4 tsp salt (recipe calls for 1 but I found it too salty)
2 tbsp grated parmesan cheese
2 tbsp butter
Recipe says to boil the water, milk, salt, spices and oil in a big pot, then slowly trickle the corn meal in, I've found it works about the same if you mix the corn meal with the cold liquids and then stir constantly until it boils... it also avoids that dangerous splattery stage I hate so much... then cook it, stirring almost constantly for 15-20 minutes, add the butter and parmesan, stir it in well, then pour into greased square 8x8 pan, allow to cool, recipe says cut into wedges but I prefer strips, then fry them to serve. Recipe says to dredge in seasoned flour then fry in butter but I find just frying it in butter or bacon fat is still awesome and as long as I'm careful, it doesn't stick to the cast iron pan if for some reason I don't bother with the teflon.
And it's been a while since I've had it, I think I'm gonna go make me some now! Maybe I'll try it with Herbs de Provence this time...
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G
"When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014