The Irish have potatoes, the Japanese have rice, and the Italians have polenta. A casual mention of polenta will make Italians sigh. So what is it about the corn meal mush that makes it such a treasured food? It starts with its versatility. Polenta can be served for breakfast, lunch, dinner, and in between; it can be grilled, fried, and spooned; it works well with meat, poultry, and fish; it's enriched by cream, butter, and cheese, or lightened with a little chicken broth. The possibilities are endless, and all make a considerably inexpensive and nourishing meal. Different regions of Italy have their own versions of polenta, so try the recipes below and find out which one you prefer...
White Polenta with Gorgonzola and Spinach
1/2 cup white polenta
1/4 teaspoon salt, plus extra
1 shallot, minced
1/4 cup extra-virgin olive oil
1/2 pound fresh spinach, boiled and squeezed
freshly ground black pepper
4 tablespoons unsalted butter, plus extra for greasing
3/4 pound of crumbled Gorgonzola cheese
Bring 2 cups of water to a boil in a saucepan; pour in the polenta in a thin stream, whisking to prevent lumps from forming. Add the salt. As soon as the mixture comes to a boil, lower the heat; simmer the polenta for 45 minutes, stirring often. Meanwhile, sauté the shallot in the olive oil until wilted. Stir in the spinach and cook for 5 minutes. Season with salt and pepper. Preheat the oven to 500°. Spoon the polenta into a buttered baking dish and dot with the butter. Top the polenta with the spinach and Gorgonzola. Bake the polenta for 15 minutes, or until warm and the Gorgonzola is melted. Let rest for 10 minutes and serve. Serves 6