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Thursday, 17 May 2012

Fried Polenta...for Breakfast or Dinner!

I admit I have been a little busy lately, and by "a little busy" I mean I have been spinning as fast as a whirling dervish; travelling throughout Western Canada (as my new job takes me from Manitoba to Vancouver Island). I have eaten 90 of my last 100 meals on the road.  So, that said, cooking complex, elaborate meals, or even any meals at all has not been made easy over the last month.  Also, with much travelling comes a fridge that is unstocked or chock full of half expired dairy products.  However, what usually awaits me upon my return are a carton of eggs and a full pantry.  This recipe allows me to skillfully use these items to my advantage to make a relatively balanced, home cooked meal, which is just what I am craving after all that restaurant food.  The great thing is that whether I take the early AM flight or the last 727 home, this is something that can be enjoyed for breakfast or dinner!

3 cups stock, chicken or vegetable
1 cup water
1 clove garlic, minced
1 cup cornmeal
1/4 cup Boursin cheese, cream cheese or light cream (whichever option is furthest from expiry!)
salt and pepper

Grease a 8"x8" baking pan and set aside.

In a medium pot heat broth, water and garlic until boiling.  Turn heat to medium and slowly whisk in cornmeal, ensuring there are no lumps.  Once cornmeal has been whisked in, turn heat to low and, with a wooden spoon, stir constantly for about 10 minutes until thick and creamy.  Remove from heat and stir in the Boursin, salt and pepper. 

Pour the soft polenta into the baking pan and spread to form an even layer.  Cover with plastic wrap and cool in the refrigerator for 30 minutes.  Remove the pan from the fridge and cut out slices of polenta.  Cover and return any unused polenta to the fridge, this will keep for 3-4 days and can be fried up as required.

Heat a non-stick frying pan on medium heat and coat with a drizzle of olive oil.  Place polenta slices into pan and fry on each side for 2-3 minutes until golden brown.

Serve with a sunny side up egg ... yum!

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