One thing leads to another around here.  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.  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.  (My official Waffleizer post is coming next week.)

And now, polenta waffles.  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.  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.  It feels like yesterday, how did this happen?

No worries. I’ll postpone my upcoming birthday angst for another day.  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.  Yes, it’s a great combo.  Just give it a try and let me know.

Polenta waffles with goat cheese and maple syrup

adapted from Dorie Greenspan

Makes four

2 cups water

1 teaspoon kosher salt

1/3 cup stone ground polenta

4 tablespoons (1/2 stick) unsalted butter

2 eggs

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.  Add polenta in a slow steady stream, whisking constantly to avoid lumps.  Stir frequently until polenta becomes thick, but still spoonable, about 15 minutes.  Pour into large mixing bowl and stir in butter.  Let stand to cool slightly, about five minutes.

Preheat the waffle iron.  Beat in eggs, one at a time.  In a small bowl, whisk together the flour and baking powder, then add to the polenta and gently stir in.  Brush the grids with oil and spoon about a half cup of batter onto the hot grids.  Close the lid and waffle until golden brown.  Transfer to a rack and continue.  Keep the rack in a 200-degree oven if you like.

If you enjoy this post, please consider subscribing to my newsletter, or my feed. Or tweet with me!  Recipe and photo compliments of Janine MacLachlan, www. RusticKitchen.com.  All rights reserved.

Tags: waffles polenta

This entry was posted on Monday, January 25th, 2010 at 2:46 pm and is filed under Recipe posts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.