My love of soft polenta doesn’t track.
I have previously proclaimed mashed potato as the least appealing form of potato, I stand by that. I would choose a chunky sauce over a smooth one any day. You will rarely, if ever, see me blend a soup. I’m bored after a few spoonfuls of porridge and inevitably wish I made eggs for breakfast instead.
Soft, sloppy food is just not for me. Except for polenta. There is, seemingly, no explanation for this inconsistency (if you can spot a possible explanation, please jump in, I’m trying to figure it out myself).
The onion and anchovy ~ situation ~ that sits on top of this polenta puddle does, however, track with my usual tendencies:
More onions than you may think is necessary - check.
A whole tin of anchovies - check.
A generous handful of capers - check.
A splash of red wine vinegar to lift all of the sticky bits from the pan - check.
Chopped almonds stirred through at the last minute - check.
Purists turn their noses up at quick-cook polenta. I am no such purist. I appreciate the coarsely ground polenta that takes nearly an hour to cook and requires regular, diligent stirring. It’s delicious and definitely has its place, but so does the quick-cook sort. The latter is much more doable during the week when you’re unlikely to have an hour at your disposal for continuous stirring. Purists, please forgive.