Creamy polenta is a memory from my childhood that simply makes my mouth water.
I have no special occasion associated with the delight, other than the faintest memory ring with Italy and all things “gourmet,” crispy, creamy, and GREAT.

These polenta cubes are made with Creamy Shallot and Chive Gournay Boursin Cheese and then lightly fried to a crisp, before an additional colorful bouquet of Roasted Pepper “Bruschetta” TOPPING – not the toasted bread, etc., adds tang, texture, and a hint of sweet. Thus, we have a Creamy Herbed Chive Polenta Pepper Bruschetta – a work of art!

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.

NYT Cooking

Creamy Herbed Chive Polenta Pepper Bruschetta

4 cups water
1 cup medium or fine grain cornmeal
5 oz. Shallot and Chive Boursin Cheese
2 tsp. freshly ground black pepper
pinch sea salt
2 cups Roasted Pepper Bruschetta*
oil, for frying
1 Tbs. fresh rosemary

Bring water to a boil in a medium-size heavy sauce pan over high heat. Add up to 1 tsp. sea salt.
Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.

Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with ½ cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.

Stir in the Boursin cheese and black pepper, fully incorporating.

Line a bread loaf pan with parchment paper and transfer the cornmeal mush to that, spreading evenly.

Chill for at least 60 minutes, until fully set.

Bring a large pot of oil to a simmer.
Remove the parchment filled polenta from the loaf pan (fully cooled and set), and chop into 1-1 1/2″ cubes.

Carefully add to the simmering oil, browning on each side. Transfer to a paper towel-lined plate to drain.

Plate and serve topped with the Roasted Pepper Bruschetta, fresh rosemary, and additional freshly ground black pepper.

Aromatics arise and delight all the senses in this subtly sweet and savory dish.

*Roasted Pepper Bruschetta:
6-7 mini sweet bell peppers
3/4 cup raw cashews
3/4 cup extra virgin olive oil
juice of 1 lemon
2 Tbs. fresh basil, chopped
1/4 tsp. sea salt
1/8 tsp. black pepper
1/8 tsp. red pepper flakes

Preheat the oven to 500 degrees.
Roast the peppers on a sheet of aluminum foil for about 10 minutes, until the skin begins to bubble.
Once cool enough to handle, remove the stems and seeds and place in the food processor, along with the remaining ingredients.
Process until somewhere between smooth and chunky.