A Confession: I have Always Been Slightly Terrified of Polenta

Yes, I know. I'm a food lover. Yet somehow, for years, polenta was this gastronomic boogeyman in the recesses of my mind. Too mushy, too bland, too.complicated. And then a few years ago I had been invited to a dinner party where he served polenta cakes. And let me tell you, they were an epiphany! They were fluffy, full of flavor, and really changed my idea about polenta. And the best part? It was gluten-free, which is a big plus for me and many others.

So, this is for those of you like me who have always been just a little leery about trying polenta. Now you are going to see just how easy it is to make these polenta cakes, even for a beginning cook, and how versatile they are to use in so many ways.

The Secret to Perfectly Fluffy Polenta Cakes

Okay, let's cut to the chase: the polenta. The trick here is cooking the polenta correctly. You don't want it to be too runny or too thick. You want it just right, like Goldilocks' porridge; hopefully, not too hot. Anyway, I find a good quality of polenta makes all the difference-anything like a stone-ground cornmeal.

The following are a number of ingredients that add a whole dimension of texture and flavor: I am talking about grated Parmesan cheese, a pinch of salt, even fresh herbs. These give it that oomph to make this polenta transfer from just being a side dish to a star in its own right. And, of course, the eggs! They are what will turn these cakes fluffy like a cloud at midday.

Here's what you'll need in a nutshell:

The Recipe:

Ingredients:

• 1 cup stone-ground polenta
• 4 cups water
• 1 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley (or your favorite herbs)
• Olive oil, for greasing the pan

Instructions:

Bring to boil in medium saucepan. Whisk in polenta and salt, reducing heat to low; simmer, occasionally stirring, 10 minutes, until thick and creamy. Remove from heat and stir in Parmesan cheese, eggs, and parsley.

3. Using olive oil, grease a baking pan. Into this, pour the polenta mixture. Using a spatula, smoothen the top.
4. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and set.
5. Let it cool a bit before cutting into squares or your desired shape. Enjoy!

Beyond the Basic Recipe

Once you master the basic recipe, you can let your culinary creativity take hold. Here are a few of my favorites:

• Add some veggies! Dice up some zucchini, mushrooms, or bell peppers and fold them into the polenta before baking. They add such extra flavor and texture.
• Spice things up. A sprinkle of red pepper flakes or a pinch of cayenne pepper adds a little heat.
• Get creative with toppings. Polenta cakes are a great canvas for your culinary imagination. Top them with a dollop of sour cream, a drizzle of honey, or even a fried egg. You can even serve them with a side of your favorite chili or stew. The possibilities are endless!

But remember, do not be afraid to play around and find what you like; that is the beauty of cooking-it is all about your expression!