I got a chance to try my hand at making polenta tonight. First time I've ever eaten it too. I followed the directions from the podcast--4 cups water to 1 cup polenta, cooked for 25 minutes, which was a few minutes too many because it was just starting to stick to the bottom of the pan, but luckily didn't burn. I finished it off with butter and cream, some lightly sauteed shallots and basil chiffonade. I also drizzled some of the pan reduction sauce I made from my veal stock & red wine around it for a little extra yumminess. The protein is a pork chop with the reduction sauce and I added a simple raw baby spinach salad for a little freshness. I would add a little less of the reduction sauce around the polenta next time as it became a bit too heavy for my taste.
