After being served Pan-Seared Polenta for the first time two weeks ago at Le Select Bistro, I was really interested in making some of my own. Polenta is made with cornmeal and mixed with water, a little butter and some salt. When it is freshly made, it is basically a mush of cornmeal, but once it sets it becomes a solid form that you can cut and cook in many other ways.
I used this basic recipe to get the proportions correct, and added a little tumeric for more flavour. Apparently if you replace some of the water with milk, it makes the polenta fluffier and lighter too (I wanted to do that but didn’t have any milk left).
I seared the polenta and placed it ontop of some tomato paste (should be sauce, but was too lazy to make some) and then added some grilled portobello, fresh yellow tomatoes and some dill on top.
With the exception of the tomato paste, the rest of the meal tasted great, although I made a small portion, it was quite filling. The yellow tomatoes taste really good, they’re flavourful and much less acidic than regular tomatoes so it tastes much mush refreshing.