Playing with Polenta - cajun flavors
So today, I put polenta in the crockpot before leaving for most of the day, using seafood stock instead of water and a hefty amount of cajun seasoning, lil butter. It's good, but I'm going to put in a pan, in fridge to cut up and grill later. or maybe bake. I like the flavors, not sure I'll like the texture.
Has anyone else played around with polenta and added flavors or enhancements. I've had fantastic polenta fries with rosemary, cheese flavors.
I just love creamy, cheesy polenta. I replace about half of the water/stock you would usually use with a mix of milk and cream, add some butter, then when it's nearly ready I stir in some grated cheese. Sometimes I add a little smoked paprika.
I usually keep it fairly simple because we serve it with slow cooked lamb shanks (when it's soft and just cooked, rather than chilled, cut up and grilled)