It starts the night before, so serve polenta tonight with your favorite braise. Make extra. Tomorrow, fashion it into griddle cakes. Fry them hard in a hot pan with grapeseed oil. Salt and Pepper.
Think about adding sautéed mushrooms. Or a layer of flash fried pea shoots. Or some of last night’s roast veg. So many possibilities.
I’m going to have to make this again.
3 cups rich chicken broth, preferably homemade
1-1/2 cups polenta
1/2 cup creme fraiche
Salt and Pepper
In a 3 quart saucepan or pot, bring the broth to a boil. Taste for salt – it should taste slightly salty. Add up to 1 teaspoon kosher salt.
Stream the polenta in slowly, whisking all the while. Continue to whisk until the polenta has become thick and there are no lumps at all. Cover the pot and turn off the heat. Set the timer for 20 minutes.
Remove the cover. The polenta will have absorbed all the liquid. Whisk in the creme fraiche. Add salt and pepper to taste. Serve immediately.
For griddle cakes, use an ice cream scoop to portion and then damp hands to fashion small round cakes. Heat a cast iron or non-stick pan over medium high heat with a slick of grapeseed oil and heat so that the cake sizzles when it hits the pan. Do not press down or fuss, just let it sizzle for 5 to 6 minutes, then carefully turn and brown the other side for 5 to 6 minutes.