Thoughts for Food: Polenta

If his reaction to pesto is any indication, polenta is one of those foods that might make George Costanza shout, "Polenta?  Polenta!!  Why should I like polenta?  Where was polenta ten years ago???"  Well, it may not have had much public presence in urban America, but polenta has been a staple in northern Italian kitchens for centuries.  If you had the pleasure of being fed by an Italian grandmother in your lifetime, it may have been a regular in your home kitchen, too.  A rustic Italian staple might seem an odd choice for a shelter kitchen, but polenta is simply the Italian version of corn grits.  Grits are familiar to many Americans, but to none more so than Southerners living in the "grits belt" stretching from Texas to Virginia.  Like many traditionally Southern foods, grits migrated north in the great waves of 20th century urban migration and are now found in kitchens and restaurants far north of the Mason Dixon line.  The primary difference between Italian grits and Southern grits is the corn they're ground from.  Southern grits are almost always ground from white corn and polenta from yellow.   Beyond this, there's similarity in their flavors, textures and recipes; polenta will seem familiar to many guests at your table. 

So why is polenta worthy of our first profile of the year?  For many reasons, not the least of which is its' incredible capacity to take the edge of the coldest winter night.  It's January in Chicago remember...  if there ever was a time for comfort food, this is it.  Beyond that, polenta is extremely economical, both in terms of grocery dollars and elbow grease. Traditional recipes call for continual stove-top stirring, but we've taken to an oven-baked method that allows you to set it and forget it.  This translates to a large number of servings at a low cost per serving and frees up hands for the rest of the meal.  It's also pantry-friendly. You can buy it in bulk, stock it in a cool, dry place and return to it for months of breakfast, lunch and dinner recipes.  It's commonly available in some form in nearly every grocery, but if you have difficulty finding it, one of our favorite brands is available online at a great price.

Both polenta and corn grits are traditionally ground from degerminated corn, meaning the outer layers of the kernel are removed before grinding to provide a smoother grit with a longer shelf life.  (Depending on the grind you purchase, coarse, medium or fine, it can be very smooth or very rustic in texture.)  Is degerminated corn delicious?  Yes, but it lacks the nutrients of the whole grain, so we take a slight departure from both grits and polenta and call for Stone-Ground Whole-Grain Cornmeal in our dishes.  By using the whole corn kernel, you'll get the full spectrum of nutrients available in the plant and enjoy a toothsome, hearty porridge that is filling, full of fiber and easily digested.  If the reception in our community kitchen is any indication, it's also easily enjoyed.