This seafood chowder was good, and would be repeatable, but just not as good, this time. However, adding the polenta waffles to it was a definite plus. I placed the polenta cakes on top of the chowder. And, it went well with the cabbage slaw I had made, but the slaw would have been better if it was fresher. The slaw had cabbage, sweet onion, red bell pepper, Dukes mayo, Half-n-Half, S&P and some sweetener.
[NOTE 06/09/24]: I buy polenta that comes in a tubular plastic package, shaped like “Jimmy Dean Sausage” pack. It is already cooked and apparently does not need refrigeration, because it is on display on one of the regular Walmart isles. I can cut off about a half inch thick slice and I think that is about an ounce. For a time, I would place a couple of polenta “rounds” in a waffle iron that I had coated the surface of the iron with cooking oil. They heat up, but do not brown up, but the waffle indentations make a good place of gravy to pool up.
But, having said the above, I haven’t been using a waffle iron to heat up my polenta. I have started putting the polenta in the microwave for about a minute to heat it up and soften it up.
I have put a couple of slices of polenta in my seafood chowder lately. It is almost like adding a cornmeal dumpling to the soup. [end NOTE]
Bill Gibson, II 