That creamy corn stuff that you usually call grits? A classic southern dish loaded with butter, cream, and salt? Nope, not that recipe here! Polenta and grits are not the same thing and originate almost on opposite sides of the world. Grits is a classic southern dish, while polenta is an Italian staple.
Polenta can be prepared and plated in a whole variety of ways, as the corn doesn’t have a prominent taste so you can serve almost anything with it! It can be cooked on the stove top, baked, grilled, pan-fried…you name it.
Polenta is a perfect food that can be prepared ahead of time and result in more than just one meal. That is why I decided to show you two ways you can prepare polenta (or fine cornmeal) and create two stunning and delicious dishes!
One is super creamy, silky, and smooth topped with roasted garlic tomatoes & crunchy Italian-spiced chickpeas. The other is firmer and grilled to perfection. Topped with smoky mushrooms, and drizzled with a bit of truffle oil. That is what I call a menu! …