Polenta is known as the pasta of the Northern Italy. It’s amazingly versatile, inexpensive and perfect parties! You can make it in 5 minutes with water, or add broth or milk for more flavor or creaminess. You can bake it, fry it, grill it or serve it from the pot like a thick soup. At just pennies a serving you can use polenta as a side dish, an appetizer, dessert or even a base for pizza when you are hosting a crowd on a tight budget.
I love it plain with shaved parmesan cheese or spiced up and baked with sausage and roasted tomatoes. Be creative and experiment or start with this recipes roundup below…
- Polenta “Pizza” with Pancetta and Spinach – recipe by Mark Bittman, image above by Francesco Tonelli for The New York Times
- Strawberry & Polenta Cupcakes – recipe by Good Food Magazine, no photo credit mentioned