One thing leads to another around here. Â I’ve been pulling things out of the cupboard right and left.
First I found some stone ground polenta nestled in the back of the cupboard. Â Then Dan started spreading the waffling bug and now the waffle iron is out of the way-back cupboard and on the counter all the time. Â (My official Waffleizer post is coming next week.)
And now, polenta waffles. Â It only makes sense.
My waffle iron was there, out in the open, breathing free, begging for exercise.
I dug out my deeply-stained copy of Dorie Greenspan’s Waffles from Morning to Midnight, copyright 1993. Â I realized that 1993 might have been the year I first worked with Dorie, which on the one hand makes me feel happy to have such a dear longtime friend and on the other makes me feel a little creeky in my joints. Â It feels like yesterday, how did this happen?
No worries. I’ll postpone my upcoming birthday angst for another day. Â For now, it’s all about the waffles.
I serve these polenta waffles with a knob of Capriole goat cheese and a generous drizzle of maple syrup, here from Burton’s Maplewood Farm in Medora, Indiana. Â Yes, it’s a great combo. Â Just give it a try and let me know.
Polenta waffles with goat cheese and maple syrup
adapted from Dorie Greenspan
2 cups water
1 teaspoon kosher salt
1/3 cup stone ground polenta
4 tablespoons (1/2 stick) unsalted butter
1/2 cup all-purpose flour
1 teaspoon baking powder
Make the polenta by bringing water and salt to a boil in a small saucepan. Â Add polenta in a slow steady stream, whisking constantly to avoid lumps. Â Stir frequently until polenta becomes thick, but still spoonable, about 15 minutes. Â Pour into large mixing bowl and stir in butter. Â Let stand to cool slightly, about five minutes.
Preheat the waffle iron. Â Beat in eggs, one at a time. Â In a small bowl, whisk together the flour and baking powder, then add to the polenta and gently stir in. Â Brush the grids with oil and spoon about a half cup of batter onto the hot grids. Â Close the lid and waffle until golden brown. Â Transfer to a rack and continue. Â Keep the rack in a 200-degree oven if you like.