Dinner for One: Polenta Loaf

I undertook another ingredient adventure with a very common ingredient that I really had not worked with before: cornmeal. Besides this recipe, I have a couple more cornmeal recipes I would like to try. After all, one of the reasons a frugal pantry works is that there are several different dishes you can make from one ingredient. I will dutifully report the results.

Technically, I do not know if what I made was polenta but I am sticking with the name Polenta Loaf. The only alternative I could come up with, Cornmeal Log, does not sound very appetizing. Polenta Loaf it is!

When trying an ingredient for the first time, I like to buy just what I need from the bulk section, if possible. I know in come cases, the price per ounce will be higher but that is made up for by spending exactly what I want and I am not stuck with food that I may not like. For this recipe, I bought a little over a cup of cornmeal from the Market of Choice for $0.80. One cup of cornmeal filled a whole loaf pan! That is a lot of food for $0.80.

The cornmeal I purchased may have been instant cornmeal (if that is a real thing) or my cooking method could have affected how my cornmeal cooked. I just do not know. I brought 3 cups water with a pinch of salt to a boil in a large saucepan. While waiting for the water to boil, I combined one cup cornmeal with one cup water in a bowl. When the water was boiling, I poured in the cornmeal-water mixture, stirred with a wooden spoon until completely smooth, and it was done. The only work I had left was pouring the cooked cornmeal into a greased loaf pan and wait for it to cool. That quick cooking time may be worth $1.59 per pound.

I saved this ingredient adventure for a night when I knew Z. was working, like this recipe. I have been extolling the possibilities of polenta loaf for ages. If it did not turn out, I did not want to give Z. the opportunity to make fun of me for it. I also forgot that he would be working late two nights in a row combined with not knowing how voluminous cornmeal could be, I made too much. I should have used 1/2 cup cornmeal and 2 cups water.

Tomorrow, I will post my adventures with Polenta Loaf leftovers. After having Polenta Loaf for three days in a row, I tried a couple of variations myself. Enjoy!

Polenta Loaf topped with marinara sauce with red beans

Polenta Loaf

4 cups water
1 cup cornmeal
pinch of salt 
cooking spray for loaf pan

1. Prepare polenta or cornmeal according to package directions.
2. Once cooked, pour polenta into a greased loaf pan and allow to cool at room temperature or in the refrigerator until firm. 
3. Remove polenta loaf from pan. Cut into desired thickness. A thicker slice will by crusty on the outside and creamy in the middle once cooked while a thinner slice will be more firm once cooked.
4. Heat 1-2 tablespoons canola oil in a non-stick skillet or cast-iron skillet over medium heat. Place polenta slices into how pan and do not move. Allow to cook until golden. This make take 10-12 minutes for the first side.
5. Once the first side is golden, carefully flip over and cook until second side is golden.
6. Serve with toppings of your choice.