So, this is a recipe my husband found on the blog, The Italian Dish. She shares how to make this yummy pan fried polenta from Bill Buford’s book, Heat…. we added the fried egg. Oh man. A favorite for sure! Tools you need: A heavy pot (we love our cast iron pans for this), a whisk, and spatula.
Pan Fried Polenta adapted from Bill Buford, Heat
start out with about 6 cups water
1.5 cups polenta
1 Tablespoon kosher salt
3 Tablespoons butter (yes, butter – are you really still eating margarine?)
1/2 cup grated Parmesan cheese
Bring the water to a simmer. Slowly add the polenta in a steady stream into the pot and whisk as you add it. Whisk for a couple of minutes and then let the polenta do its thing. Keep it at a low simmer. It may pop out at you, so be aware. Switch to your rubber spatula and give the polenta a good stir every now and then. When it absorbs all the water, add more water. And more. And keep stirring. And add more water. After about an hour, the polenta will be done. The granules will have become creamy and soft. Take it off the heat, add the butter and parmesan. You can serve it at this point with grilled meat or even put a nice bolognese sauce over it. That makes a great meal.
From here, pour your polenta into an 8 x 8 baking dish, refrigerate for several hours (we do overnight), cut into squares, and grill it with a little olive oil. Fry up an egg and pop it on top! There you go! You have yourself some yummy breakfast… OR, even dinner!
From what I’ve read… it seems this may be similar to grits. I haven’t really been lucky enough to try real grits here in the PNW… but, I can only assume I’d love it. Hmmm…. I can also assume that this pan fried polenta would be amazing with fried chicken…. goodness.