Moules "Frites" (Mussels with Polenta "Fries")

TS:
Throwing around ideas, JS and I thought to make moules frites. But, of course, the frying turned us off the whole affair. Why not eliminate the frying altogether and make "frites" out of polenta? Yes, yes, it's totally not the same. But I thought, if I really want fries, I'll just get them on the outside!

Polenta "Fries"


TS:
We haven't made polenta before, so I used the recipe on the back of the back of cornmeal package. It called for water, but I recommend using some stock, or milk, or a combination. The water by itself was a tad bland.



TS:
I added cornmeal to boiling water and stirred until the mixture was thick. I seasoned to taste.


Parmigiano-Reggiano

TS:
To add more flavor and appeal, I sprinkled grated Parmigiano-Reggiano on top of the polenta, which I spread onto a baking sheet.



TS:
A short stint under the broiler, and it was done. I simply cut them into rectangles.


TS: (Yes, yes, I know. They're not like fries at all.)

Mussels


TS:
I decided to go a little Italianesque with the mussels because they were being paired with polenta, after all.



TS:
I sautéed diced onions and chopped garlic in olive oil, with a little bit or red chile flakes. When they were soft, I added a splash of white wine, then some canned tomatoes.



TS:
The mussels went into the boiling liquid, then I covered the pot. After a few minutes, when the mussels had opened, the dish was done.



TS:
There you go, our Italianate moules "frites". Not quite the real thing, but satisfying nonetheless.

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Recipe
Polenta
adapted from the back of the UNICO cornmeal package

3 cups liquid (stock and/or milk, or a combination)
1 1/4 cups cornmeal

Place liquid in a pot and bring to a boil. When boiling, season with salt. Add the cornmeal and start stirring until the mixture thickens and is cooked, about 15 minutes.

Spread polenta onto a baking pan.

To make "fries", sprinkle grated cheese on top and broil until the cheese is golden and bubbly. Cut into slices.

Mussels with Tomatoes
Quantities are up to you.

mussels, cleaned/debearded
chopped onions
chopped garlic
white wine
diced tomatoes (or canned tomatoes)

In a pot/pan, heat olive oil and sauté chopped onions and garlic until softened, about 3-5 minutes. Add a splash of white wine, then the tomatoes. With the heat on high, add mussels. Cover the pot/pan, shake about. In a couple of minutes (longer if you have a larger quantity), check the mussels. Once the mussels are open, they wre ready to serve.

Serve mussels and resulting broth with polenta "fries".


For showcasing CORN/POLENTA/CORNMEAL, we're submitting this post to Weekend Herb Blogging, a world-wide food blogging event (created by Kalyn's Kitchen, now maintained by Haalo of Cook (almost) Anything at Least Once) with the goal of helping each other learn about cooking with herbs and plant ingredients.

If you'd like to participate, see who's hosting next week. WHB is hosted this week by Marija of Palachinka.