Cranberry Polenta

Thanksgiving is two days away. (!!!) It's my favorite holiday since it involves being with family, watching the Macy's parade, and ingesting mass quantities of food, only to later curse yourself and swear you'll never look at food ever again. And then you eat a turkey with cranberry sauce sandwich.

My fat pants are on standby.

I felt it was imperative to share this recipe since it's Thanksgiving-y. Also because polenta is a seriously underrated side dish. It's incredibly versatile and easy to make. Unfortunately, it often gets pushed aside in favor of the popular kid on the block-- potatoes. Don't get me wrong, I adore those lovely little starch bombs, but it's good to change it up once in a while and get crazy.

Switching potatoes for polenta-- does that qualify me as a wild child?

Polenta can be eaten immediately after cooking if you're looking for a "mashed potato" consistency, placed on a pan and baked, or chilled, cut into shapes and fried. I chose the last option because my inner- Paula Deen was itchin' to get out, y'all. The outside gets crispy while the inside stays soft and gooey.

So enjoy your Thanksgiving and remember all that you're thankful for. My personal list includes family, friends, political science, and Paula Deen. Amen.

Cranberry Polenta    serves: 4
1 cup yellow cornmeal
2 cups water
2 cups chicken broth
1/4 cup dried cranberries, chopped
1 t. butter
1 t. olive oil

1.) Bring water and chicken broth to a boil in a large saucepan. Once boiling, slowly whisk in polenta to avoid lumps.
2.) Add cranberries. Stir until well combined, set heat to low, and cover. Let sit for about 5 minutes, stirring occasionally, until thick.
3.) Spread on baking sheet and chill in refrigerator for 15-20 minutes.
4.) Remove from refrigerator and cut into desired shapes. Add butter and olive oil to skillet over med-high heat. Fry polenta shapes for 2-3 minutes per side, or until lightly browned and crispy.


Adapted from the food genius, Mark Bittman.