Pimp my polenta

What is a polenta?

Polenta is kind of like grits.

mm hmm. mm hmm. I see. Nope don't know a thing about polentas then.

To pimp my polenta - I'd say, butter as you finish it. Pimp up if desired with real parmigiano (or whatever, but good stuff).

On the sauce, my favorite all time sauce is marcella hazan's bolognese, which takes time and bores some folk as it isn't very spicy (meat cooked down with wine and then milk or maybe the direct opposite and one is wrong. I always have to look it up - http://able2know.org/topic/109277-1).
In lieu of that I'd fool with a mix of mushrooms/shallots/herbs.

Really, it's a base. You can put any damn thing on it.
Since I don't mind bitter greens, especially if they are parboiled, I'd consider chard or collards or kale or brussels sprout slivers sauteed a smidge with enough garlic to kill a cow. Oh, and some red pepper flakes.

Cooked cornmeal.

There's a basic decision - whether to use coarse grind polenta or finer grind. I like both. Fancy restaurants seem to me to prefer fine ground, and arguably more delicate sauces.

More, and then I'll be quiet..
polenta and roasted vegetables -
http://www.bbc.co.uk/food/recipes/database/ovenroastedvegetable_587.shtml (gordon ramsay)

Polenta with gorgonzola -
http://www.epicurious.com/recipes/food/views/Polenta-with-Gorgonzola-102980

This one seems adaptable to any cheese -
http://italianfood.about.com/od/polentarecipes/r/blr0404.htm

This one has the mushrooms in it -
http://www.jamieoliver.com/foodwise/article-view.php?id=2792


From Mark Bittman's Minimalist column - a relatively easy polenta method..

http://www.nytimes.com/2010/02/17/dining/17minirex1.html?scp=2&sq=creamy%20polenta%20with%20parmesan%20and%20sausage&st=cse

Thanks, osso! I knew you'd have some good ideas. Now I can fix my craving.

Just ran across this. Have to say I'm not sure..

Lemon Polenta Cake
http://www.telegraph.co.uk/foodanddrink/recipes/7369504/Lemon-recipes-Lemon-and-polenta-cake.html (by polenta, I trust they mean corn meal)

but this looks better - I love panna cotta (and it doesn't have to be made with thick cream) and I sooooo miss Meyer lemons (I wonder if I could winter one in a big pot in the house):
Lemon Panna Cotta
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/14/FD811C81OH.DTL&type=food

No polenta with that one, though..