That is the question.
And the jury’s still out on that one. I want to like it. I do. I love it as corn bread, I love its dear friend, semolina. But as polenta? I’m still not convinced.
Being a recent kale convert, I have been amassing recipes for different ways to prepare the cabbage cousin. My first experience was with a delicious sausage and lentil soup. No complaints. This too, was a success, but left me thinking…
What’s the deal with polenta?!
Ok, let’s start with the good stuff: Polenta is easy, it’s hearty. It’s grainy and thick in a stick-to-your-ribs type of way. Check.
Cons: Almost as soon as it’s ready to eat, it is already starting to congeal. Great if you plan to pour it out onto a board and cut it into slices once hardened. Not so great if you want to leave it on the stove while you poach an egg. Or if you had planned to make the full recipe (made for two) so you could eat the rest tomorrow. Grrr. *Any and all polenta tips much appreciated!*
Now, this is by no means a critique of the lovely Tara Austen Weaver, author of the blog where I found this recipe. In fact I’d love to meet her someday (hint, hint). No this is a polenta specific issue. But I digress. What you really want to know is how this thing tasted right?
Despite all I’ve said about polenta, the flavours of this dish were really lovely together. The subtle peppery crunch of the kale appeared gratefully through the thick, grainy (in a good way) polenta. And the taste of the polenta and kale (of course with garlic, salt and pepper for good measure), was a perfect yet unexpected match for the creamy salty/sweet egg yolk that escaped from the egg white. Top it all off with some shaved Parmigiano Reggiano cheese and you’ve got that salty sharp bite dissolving on your tongue as you finish.
A great meal, both quick and easy (and healthy!) and the perfect choice for a weeknight dinner or even a breakfast or brunch, which is how Tara at Tea and Cookies meant for it to be enjoyed.
Now I just need your help on how to handle polenta, and you never know, maybe soon it will become one of my favourites…
Well, we’ll see.