We been enjoying a few rainy days this week, which meant it was time to make some comfort food. Besides getting my baking groove back, (more about that soon) I was really into making polenta. I love polenta as it is a filling addition to vegetarian meals.
Polenta is a staple in our pantry and I adore using it in place of cornmeal. I love the gritty texture, and the depth it adds to dishes. I, use it often, when making pizza crust, as it prevents the crust from sticking to the baking sheet. It also makes a wonderful, sweet or savory breakfast dish. Really. Breakfast. But, we aren’t going to go there today, saving that for another day. *smile*
I was playing around with some mushrooms, and half way through the development of a new recipe, I decided polenta would be a great addition. Sometimes, I add cheese to my polenta recipes, but not often. This time I had some Taleggio in the fridge and thought it would make a flavorful addition to a bowl of creamy polenta. Don’t be afraid of cooking with Taleggio. The aroma is strong, but the flavor is very mild. It is a bit tangy and ultra creamy. It was perfect. In fact, it was so flavorful, that the polenta didn’t really need anything else. Just pass a spoon ….