In the beginning of time I always varied the carbohydrate component of our dinners. In a typical week we would have pasta twice, rice of some sort twice, potatoes twice and something else – quinoa, barley, couscous or polenta.
Then mon mari had his pancreas removed and became an instant T1 diabetic.
It was, and still is to some degree, easiest for him to coordinate the right insulin for potatoes.
We eat all the other stuff only occasionally – well he does anyway. It’s not all that difficult to cook both a potato and a small serving of barley or quinoa. We have a main course pasta or risotto almost every week.
And. sometimes, we still have couscous or polenta as a side dish……
I used metal rings to make these, but they can be free-form. It’s the flavor, not the shape that counts.
Sautéed Polenta Cakes
Total time: 35 minutes
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 1/4 cup Parmesan
- 4 dry-cured Greek Olives, pitted and chopped
- 1 tbs olive oil
- Bring stock to a boil in a small saucepan.
- Add polenta, whisking constantly – or it will have little volcanic eruptions spewing polenta everywhere.
- Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly.
- When done, stir in cheese, olives and remove from heat.
- If using rings: Place 2 rings on lightly oiled cling film or parchment paper..
- Spoon 1/4 of the polenta into each ring and flatten.
- Let rest 2 minutes, then remove ring and repeat. (I only have 2 rings).
- If not using rings: Divide the polenta into 4ths. Place each 4th on cling film / parchment paper and pat into circles 3 inches (7.5cm) in diameter.
- Allow polenta to cool, 10 – 15 minutes (or longer).
- Heat oil in a medium nonstick skillet. Add polenta and sauté until browned, turn and brown the other side.
- Remove and serve.
When I was a child we had boiled potatoes for dinner 85% of the time.
I really started to hate boiled potatoes…..
Sometimes we had fried potatoes or mashed potatoes or baked potatoes.
That accounted for another 14%
My mother was a very traditional cook.
The only thing we had in the pasta category was Creamettes (do they still exist?) and those would be in macaroni and cheese or some other ‘hot dish’.
The only time we had rice was when she made rice pudding for dessert.
Okay, now I’m craving rice pudding….. I haven’t had it since the last time my mother made it for me as a child.
As to the boiled potatoes….. Of course I make them – every decade or so.
Are they part of your menu on a regular basis or no?