Foodbuzz Featured Publisher


Monday, March 14, 2011

Mushy Monday

We're back!

Chicago was a variety of things: crazy, fun, awesome, tiring,  and green.

Luckily all that time on the bus gave me time to think of all the delicious food I could cook when we returned.

Way back when we were in Napa in December we ate at a lovely restaurant called Celadon.   Really great food.  While there, I had the Polenta Napoleon, and have been dreaming of cooking polenta since.

Spicy Polenta

1 1/2 cups polenta
2 cups vegetable stock
2 1/2 cups water
1/4 tsp ground chipotle pepper
1/4 cup shredded cheese

15 oz black beans
1 cup salsa
1 red pepper, diced
1 tsp olive oil

Matthew was convinced that polenta is the exact same thing as yellow cornmeal, and that I didn't need to go buy polenta.  I usually do the opposite of what he says, so I went to buy polenta.

It looks identical to yellow cornmeal.  I have no clue if it is the same as yellow cornmeal.  For the moment we will keep these thoughts a secret from Matthew.

I brought the stock and water to a boil, and turned the heat down.  I slowly added the polenta and stirred constantly.  I folded in the cheese and seasonings.

What do you do when you have too much polenta for a square pan and not enough for a rectangular one?

You make it work.

I mushed this polenta down into a greased baking pan.

In the meantime I cooked the peppers in some olive oil and added the beans and salsa.

I poured the bean mixture over the polenta and served.

Ok, first I played around with my camera and the light in the kitchen for awhile.

I love Daylight Savings!

More adventures in polenta to come!


  1. This is fabulous. Polenta is definitely an Italian dish - since my ancestors came across on the boat from Italy...Good with just a pasta sauce over it; put asparagus on top...Yum...I think I will try this dish Hannah. ps: you were right to purchase a box of polenta....I generally just get the tube of it..but you know me I'm lazy! lol...hugs.

  2. I'm pretty sure Polenta corn meal is a bit finer then regular corn meal. I've had the polenta napoleon at Celadon and it really was amazing. Next time you're in town you'll have to try Oenotri's side of polenta, soo yummy! Different textures but both so good :D