In which polenta turns out to be cornmeal

pork tenderloin with swiss chard and polenta

mmmm....pork.....

mmmm….pork…..

polenta wedges with asparagus and mushrooms

Yes, grill your polenta!

Yes, grill your polenta!

Right off the bat, let me say that these two dishes were magnificent.  And for so few calories.  I said in December that I was anxiously awaiting some healthier fare, and this issue has been great.  368 calories for the pork tenderloin and a scant 261 for the wedges.  Well, mine was probably a bit more than that.  I have toddler, so I have whole milk in the house.  But that’s it.  The broth and pork and chard all come together to make something savory that tastes much more rich than it is.  Then the polenta just makes it so gooey.  It’s really comfort food.

A note about the polenta.  Did you know that polenta is yellow cornmeal?  I think I hear some chuckling coming through the tubes, and I think I deserve that.  I had always bought boxes or bags of “polenta” or “quick cooking polenta.”  This recipe calls for quick cooking polenta.  I reached into the pantry and discovered that I had maybe a 1/4 cup of polenta.  Gasp!  What to do?  D offered to go to the store.  I started googling how to make polenta thinking that someone had a neat trick.  Alton Brown had a recipe…for polenta.  It used yellow cornmeal.  At that point, I was slapping my forehead.  I got out my canister of yellow cornmeal and looked in.  Yeah, that looked a lot like polenta.  My polenta was always just ground finer than that.  Kind of like the difference between instant oatmeal and old-fashioned oatmeal.  Not since I found out that ponies were not baby horses have I felt quite so dense.  Another note: this recipe is not a good candidate for quick-cooking polenta.  Quick-cooking polenta comes together almost instantly.  I’ve never had to stir it for more than a minute before it seized into a mass.  This recipe has to cooking the polenta for 25 minutes.  Try that with quick-cooking polenta and you’re going to be chipping that stuff off of the bottom of the pot with a pick axe.  So use cornmeal!  Tada!

The polenta wedges are a great way to use up the leftovers.  Broiling the wedges seemed kinda weird.  Here I was taking blobs of polenta and grilling them(?)  To accomplish what, exactly?  To accomplish a wonderful crispy crust and a gooey interior, that’s what.  Sold?  Me too.  As for the rest of the recipe, the note about only 2T of heavy cream making the whole dish taste luxurious made me roll my eyes, but they were right!  It really did.  Also, I used button mushrooms instead of cremini because of cheapness, and it was delicious.  Use whatever mushrooms you like.

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