Polenta

[ebrbetty]

does anyone have any recipes to share? I bought it because I saw Rachel Ray making it with cheddar cheese and it looked good, but now I really don't know what to do with it

thanks!

[Karen B.]

does anyone have any recipes to share? I bought it because I saw Rachel Ray making it with cheddar cheese and it looked good, but now I really don't know what to do with it

thanks!

Did you buy the pre-made kind in a tube or the dry stuff to cook up?

[ebrbetty]

hi...I bought the dry, quick cook

[buffettbride]

This isn't really much help since it's a different kind, but we eat the stuff in the tube 1-2 times per week. We slice it up and saute it in olive oil with garlic and onions. Then we make pattys from gluten-free italian sausage and serve on top of the polenta rounds. Top with parmesan (if you can) and Classico spag sauce and we usually serve it with fresh steamed asparagus.

It's my daughter's favorite meal!

I think with the kind you make yourself, if you can fashion it into any kind of square or patty you could put just about anything on it. It seems similar to grits to me and we're an Italian family so we usually put that kind of twist on it. Might be good with some taco meat and cheese and salsa. I'd be tempted to make it with eggs and cheese and some naughty breakfast meat like bacon!

[kbabe1968]

If you cook it according to the package directions....then lay in a pan so that it can "solidify"...cut it into shapes (I usually do squares or triangles). Grill on high heat.

My favorite way is when you finish cooking them (I do this with grits...but technically this can be done with polenta/corn meal too) I add butter, scallions and monterey jack cheese. mix until all melted. Set in a 13 X 9 pan....let it chill and solidify....grill up the squares until crispy crusty on each side and then serve with a poached egg on top. MMMM...one of my favorite meals!

[lpellegr]

Once it solidifies, cut into shapes and put into a pan, overlapping slightly. Pour melted butter over, top with lots of parmesan and broil until crisp on top. You can also top it with spaghetti sauce either fresh cooked (plop it on the plate like mashed potatoes) or cooled and cut into pieces. You can use it like pizza crust and top with pizza toppings.

[ebrbetty]

oooohhh they all sound so yummy, I don't know why the stuff scares me, I really am a very good cook lol

thanks very much!!

[Karen B.]

I don't generally go by a recipe, I just play around adding what sounds good at the time. Kind of like grits. (cheese? always a good idea... fresh basil, sage and garlic chives? yes! they're in season...)

Unless I'm using the polenta in the tube. Then, my favorite flavor is basil/garlic and I like it sliced and fried in olive oil until crispy.

You may find this website at Whole Foods handy. Search on polenta and they have quite a few recipes.

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Polenta Cooking Tips

Open Original Shared Link

• Use a heavy pot for preparing the polentas
  
• For creamy polenta without cheese, replace 1 cup of water in the recipes with 1 cup milk.
  
• Lightly oil your grill with olive oil before grilling polenta to keep it from sticking.
  
• Use a spatula dipped in cold water to spread polenta when making casseroles or tortes.
  
• Soak your polenta pan overnight for easy cleanup.
  

Just add a few...

Start with the basic recipe and...

• Add a dollop or your favorite pesto.
  
• Add fresh chopped herbs
  
• Add a chuck of butter and lots of freshly cracked black pepper.
  
• Add your favorite grated or crumbled cheese.
  

Comfort Food

• Use thin layers of polenta as you would lasagna noodles or corn tortillas in your favorite casserole.
  
• Top grilled polenta with your favorite spreads, freshly ground black pepper and parmesan cheese, and bake in the oven.
  
• Use polenta as a base for poached egg dishes, instead of a muffin.
  
• Polenta is a great complement to any braised or roasted meat or poultry; the flavor of the polenta is enhanced by the meat's natural juices.
  
• Prepare polenta the day before, slice and pan fry, or grill with your favorite vegetables, fish, poultry or meat.
  

[ebrbetty]

wow karen thank you so much for the great tips and info!!!!

I really appreciate it

[Karen B.]

wow karen thank you so much for the great tips and info!!!!

I really appreciate it

Not a problem. I was trying to find a site that explained what I tend to do on auto-pilot. I have a hard time making myself follow almost any recipe without adding cheese, spice or something. Hubby says if I make something really, really good, the hardest thing is knowing he'll never get that same dish again. :-)

I had forgotten until this came up that at one time (for about 6 months) my breakfast consisted of eggs and fried grits w/sausage cooked in. I didn't have a lot of time during the week but I could fry the eggs on one side of the skillet and slap a slice of cold grits and sausage on the other side and fry them until the edges were crispy. Kind of like polenta but not as corny flavored. Makes a great breakfast. I'll have to make some again soon now that it's surfaced in my memory. Grits with cheddar, bacon and green chilis makes a great side too. Can you tell I'm hungry and haven't had dinner yet? :-)

Hubby's making quickie chicken tacos! (cook an onion in EVOO, add a can of stewed tomatos and cook until the juice is almost gone, add a large can of chicken and cook until the juice is gone but the filling is still moist and wrap it in some corn tortillas, maybe add a bit of sour cream) It's not authentic Mexican chicken tacos but it's very good!

[Emily Elizabeth]

I use polenta to make homemade cereal. It's really easy. It is very forgiving and seems to work no matter what I substitute (I never actually measure anything). Here's the recipe:

Emily's Heart Healthy Granola Cereal

1 Cup - Any mixture of the following to make 1 cup - Rice Flakes, Quinoa Flakes, Flax Meal, Polenta (Corn Grits), Ground Rice (You can grind regular uncooked rice in a blender or food processor)

1/4 Cup - Flax Seeds

1/4 Cup - Quinoa (uncooked)

1/4 Cup - Nuts (I use flaked Almonds and chopped walnuts)

1 tbsp - Cinnamon

2 tbsp - Honey

1 - egg white (1 whole egg is fine too)

Optional:

1 tsp - Vanilla Extract (gluten-free of course)

2 tbsp - Rice Bran (for added fiber!)

3 tbsp

[grey]

I cook it and form it up, then sear it in oil (I use grapeseed) and season with herbes aux provence, salt, & pepper. Then I crack an egg or two on top, add some more salt and pepper. When the eggs have cooked, I add in some salsa verde. I've also added tortilla strips at the point of the eggs too. Searing the polenta gives it a little crunch and a different texture in with the eggs.

I also used to make casseroles in small oven-safe pyrex bowls - layering polenta, tomato sauce, mozarella, with basil & oregano - Usually three layers, with mozarella and parm. cheese on top. Cook til hot all the way through and then I'd freeze them for meals. If y ou want more distinct layers, fry the polenta first. I can't eat tomatoes or dairy anymore but I LOVED these in the winter.

One other thing I did was stuff big mushroom caps with a seasoned version of it and toasted pine nuts and cook in oven as appetizer. Yum.

I'm still learning how to translate recipes to gluten-free and polenta is hard to find where I live now, but where I used to live, it was a staple for me. I definately need to find a better local source & cook with it more!