Polenta: Quick, easy, versatile and hearty

The month of Saint Valentine conjures images of chocolate, truffles, oysters and … corn grits. Really? Yes. I understand that grits may not be the natural subject of sweet nothings, but what this ingredient lacks in flowery language, it makes up for in practicality, versatility and heartiness. If you are in it for the long haul, give grits a chance. If, however, you are a die-hard romantic and the word “grits” just doesn't fit into your lexicon of love, try “polenta.” That is what I do.

I have found the most versatile way to make polenta is to cook it on the stovetop, spread it in a pan and let it firm in the refrigerator. As in love, what happens after this is really up to your imagination. Cut the polenta into squares and pan fry in butter. Then set them in a pool of your favorite spaghetti sauce, top with greens and a sprinkle of Parmesan. Another option - make the polenta more of an adornment by cutting into 1-inch squares and tossing with olive oil and spices of choice. Bake at 450 degrees until lightly browned and enjoy as croutons on top of a salad.

Recently, I incorporated polenta into a pre-Valentine's Day Sunday breakfast for my husband. I made toasted polenta circles topped with baked eggs. It was filling and delectable. As I was eating it, I was imagining my next play on polenta - polenta circles topped with sausage gravy. When you are already planning your next date with an ingredient, you know you have a winner. And the beauty of this Valentine? Your celebration of love can be at the next meal.

Polenta Egg Stacks

Serves 2 to 4

Basic Polenta (recipe below)

4 eggs

1 cup fresh spinach leaves

1/4 cup chopped onion

4 tablespoons milk or cream

4 tablespoons shredded cheese such as Parmesan or asiago, plus extra for garnish

Salt and pepper to taste

1/2 cup diced tomatoes

Preheat oven to 500 degrees. Cut four circles of cooled and firm polenta with round 1 1/2 to 2-inch cookie cutter. Place on cookie sheet coated with cooking spray. Coat four 6-ounce ramekins with butter. Divide spinach and onion evenly among ramekins. Break egg on top. Drizzle 1 tablespoon milk or cream over top of each egg. Sprinkle 1 tablespoon cheese on top and salt and pepper as desired. Place ramekins on the same cookie sheet as the polenta and place in the oven. Bake the polenta for 7 to 8 minutes on each side or until lightly brown. The eggs need to cook for 13 to 15 minutes for a hard center and 10 to 12 minutes for a semisoft center. When done, use a knife to loosen eggs from the sides of the ramekin.

Let eggs cool for about 5 minutes and then carefully scoop out and set on top of polenta circles. Sprinkle with tomatoes and extra cheese.

Basic Polenta

6 cups water

1 teaspoon salt

2 cups yellow corn grits (such as Bob's Red Mill)

3 tablespoon butter

Spray an 11-by-13 cake pan with cooking spray. Set aside. Bring water and salt to a boil in a medium pot. Stir in grits and lower heat to medium. Stir grits frequently until mixture is thick, about 20 to 30 minutes. Add in butter until incorporated and pour into pan. Let cool. Cover in plastic wrap and place in refrigerator until firm (at least 2 hours) or overnight.

Recipes by Heather Younker

Heather Younker lives and works in Iowa City and is a co-owner of Brewed Awakenings Coffeehouse in Cedar Rapids. When she is not working, she hangs out in her kitchen and writes about her culinary adventures. Write to her at features@sourcemedia.net.