It’s like this- I like to liken polenta to the comic strip Family Circus. Both are bland, mushy, and lacking in any discernable purpose. Perhaps a shot of chili will spark some panache in drab old polenta.
3 ¾ C water
1 T chili powder
1 T brown sugar
½ t cumin
½ t garlic powder
½ t paprika
½ t coriander
¼ t celery salt
1/8 t cayenne
1 C corn meal
- Add seasonings and sugar to the water and heat until boiling.
- Add cornmeal and cook on low 10 minutes, stirring frequently.
- Allow mix to cool and pour into a pie plate.
- Set in the refrigerator 30 minutes to overnight.
- Bake at 400F for 18 minutes.
A new twist on an old standby can be as welcome as a spring breeze. Queen’s version of Bohemian Rhapsody is unlistenable, but tonight my son’s jazz band breathed life into that tune’s fetid carcass. My twist culinary twist gave poor, monotonous polenta new life. Certainly, it was a life of debt to chili but matters could be worse. Think of chili polenta as you would a soft and moderately spicy side-dish because, in the end, chili polenta is just that. As a bonus, it is far more palatable than Family Circus.
Would pair with taco salad or a set of missing dentures.
Please vote in the chili cookoff finals. My rendering of a Canadian favorite can be found (here)