Ah, polenta. This cornmeal nomness can be baked or grilled and enjoyed as creamy porridge or set and cut into triangles that you can bake, grill or fry. But while polenta makes for an excellent side that complements a variety of savory dishes, there’s no reason why it can't be the star of its own show.
Chef Jason Whitner shared his recipe for Thai polenta with us. He developed the recipe because while he loves polenta, he wanted to flavor it in a way that was different from how it’s typically prepared.
Jason Whitner is a chef in the Washington, D.C., area. He always loved cooking, both for himself and especially for others, so he figured he might as well get paid for it. He's worked in fine dining and small cafes, and his love of comfort foods is almost an obsession.