Dessert Polenta

I usually think it's super hacky when someone posts a food pic that's some crazy mash-up of flavors with the caption, "I came up with this little concoction when I was high! lol!" but that's exactly what I did here. I did it. I got very high and I put peanut butter and jelly on a seared polenta cake. I made sure to eat it the next day sober just to make sure I wasn't crazy, but...it's kind of good? Seared polenta cakes with peanut butter & jelly or nutella and marshmallows is a sweet and savory corn-cake dessert that's so damn simple to make. Anytime I make cornbread I always end up fiending out on some of the cookie-dough like corn batter. That's what this reminds me of. I know this sounds like "mmmmm corn dessert" and admittedly I'm doing a bad job of selling it, but I've always thought of polenta and cornbread as a little treats. I think they can make great vessels for syrups, chocolates, berries, etc., all you got to do is open your eyes mannnnn.

Tips

A good ratio for polenta is 5:1 if you're using basic, store-bought cornmeal. Bring the 5 cups of water to a rip-roaring boil and start adding in the cornmeal in batches. Make sure to whisk furiously each time you pour in some cornmeal. Keep stirring and stirring until there's no more clumps and your forearms hurt. This takes about 20 minutes. For the last few I like to add in a half of cup cream a few knobs of butter. I also add about a 1/4 cup of grated Romano cheese, salt, and pepper.

To cool I put in a sheet tray and let it sit for 30 minutes. After that, I wrap it tightly before putting in the fridge. In a few hours, you can cut little polenta squares and sear them in a pan on high heat.