I haven’t fixed polenta in a while, but I do love the flavor and that it is an excellent vehicle for gravy. I’m not sure if “Trillium a Bistro” in Asheville, North Carolina was the first time I tried polenta, but I do recall that Chef Leisa Payne fixed some delicious alligator sausage, gravy and put this on top of polenta cakes. I also had Curried Apple Soup at Trillium, and this had chicken in it. I loved this soup so much that I tried to recreate it at home, and came close. Close enough to have repeatedly made it through the years. I recall the Trillium version was very reddish in color, but mine was always a yellowish-orange curry (Turmeric) color.

Recall that I tried changing the polenta texture by running it through my waffle iron, but it never browned sufficiently. I am thinking that I might try this again, but take the polenta waffle cakes out and bake them in the oven to see if I can get a good browning on them. Gravy in the little waffle pockets would be great.

A few days ago I fixed polenta, having bought (not Melissa’s) some from Harris Teeter across town. They were out of the Melissa’s brand, which is normally in a freezer at the corner just around from the produce section. I didn’t see any, and went and asked someone. They walked me back to where I had been looking, and the spot was empty where the tubular package should have been. I then asked another staff person if they might have some in the back and he did check but they didn’t.

So I go around the corner and head down the 1st isle looking for the grits or cornmeal section. I am thinking I may find the dry polenta, with the intent of boiling it at home. But, to my surprise, I see about eye level a tubular package of polenta (not Melissa’s) on the shelf. Apparently you don’t have to chill it if you haven’t opened the package yet. I bought a package.

I realized that I could cut 4 rounds of polenta from the package and put one each in the 4 waffle iron sections. I did put oil on the waffle iron before putting the polenta in, and then pressed down hard, squeezing the semi-soft polenta into the waffled shape. I let this heat for a little longer period of time, and this time it came out with a little bit of a brownness, and even a little crunchy in the thinnest parts. I didn’t have any gravy, but I used two of the polenta waffles with my meal (it would go well with pork or lamb chops, liver, or even a hamburger.