And so, with the end of the week, comes the end of my trials and tribulations with polenta. I have fought valiantly and courageously with this beast of a grain, and now I have come to the conclusion:
It’s just easier to buy the pre-made stuff.
(SHOCKS, GASPS OF HORROR)
No, I am being totally serious my friends. Though I will say that the oven-baked version from Epicurious is fine, I just don’t see a need to make my own polenta when the refrigerated log will serve the same purposes with a great deal less stress.
Case and Point: this Eggplant Parmesan Polenta.
Did I have this fantastic idea to bake (not fry!) little marvelous morsels of eggplant covered in panko?
Did I whip up a batch of homemade marinara sauce?
Did I think that layering these items over Parmesan Polenta would result in the most mind-blowing version of Eggplant Parm this world has ever seen?!
But then, that devil called texture showed up and crashed my eggplant parmesan party. He decided that polenta in the slow-cooker was a ridiculous idea, laughed at my naive trust in cookbook publishers, and left me with a clumpy, dense mess of cornmeal.
I was able (thank goodness) to scoop out a small portion of non-clumpified polenta to try out with my eggplant, but it just wasn’t the same.
You know what would’ve been the smarter thing to do? That I thought of right after I gazed into my crock pot and saw the clumpy cornmeal monster?
“Gee, I could have just done Eggplant Parmesan Polenta stacks with the pre-made polenta from the store…that would’ve been awesome.”
Well, now I know. I get that the whole point of “experiments” is that they don’t always go the way you want them to…
but I like when things go my way, especially when it comes to my dinner.
If you are hell-bent on preparing your own polenta, I would suggest the baked version by Epicurious. It’s the easiest and most stress-free version I’ve encountered, and the whole corn kernels are a nice touch.
I won’t include the recipe for polenta in the slow cooker here (because it is so sad and depressing) but if you are interested in making something like this for yourself, might I suggest whipping up one batch homemade marinara sauce, baking some panko-crusted eggplant slices until brown, and sauteing a few rounds of prepared polenta from the store, and stacking that delicious mess right on a plate.
Throw some mozzarella cheese in there and you have yourself a fabulous dinner, free of polenta problems. 😀
I’ll be back Monday with…
a surprise! :O
It’ll be exciting and delicious, so be sure to pop over first thing Monday morning!