Polenta Newbie

AmberSpamber
AmberSpamber Posts: 391 Member
edited December 2 in Food and Nutrition
I keep seeing this on the menu for people on MFP. So, I bought some at Trader Joes and I have NO idea on what to do with it. Anyone care to share their wisdom on how to eat it? It looks like baby food, and I have no idea on where to start!

Replies

  • enterdanger
    enterdanger Posts: 2,447 Member
    edited June 2016
    What kind of polenta did you get? Did you get like the polenta log or the actual cornmeal? That will dictate how you cook or eat it.

    For the log stuff (which I rarely get) I slice it and pan fry it. For the cornmeal...I make it almost exactly like grits. I like to top it off with some cream or creme fraiche and some parmesan.
  • RoxieDawn
    RoxieDawn Posts: 15,488 Member
    edited June 2016
    I had no idea what it was, so of course I googled it.

    I am sorry to say that boiled corn meal really sounds nasty and trying to eat that as porridge sounds even nastier (but I am not a hot cereal person anyways).. But baking it into a loaf sounds more like a baked corn muffin which I can deal with that... LOL
  • enterdanger
    enterdanger Posts: 2,447 Member
    Nah @RoxieDawn the loaf thing is never as good as the corn meal version in my opinion. Trust me. I've tried them both.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    RoxieDawn wrote: »
    I had no idea what it was, so of course I googled it.

    I am sorry to say that boiled corn meal really sounds nasty and trying to eat that as porridge sounds even nastier (but I am not a hot cereal person anyways).. But baking it into a loaf sounds more like a baked corn muffin which I can deal with that... LOL

    I think it is really, really, really good when it is prepared right. But I've had some terrible polenta too. I hate the pre-made log version.
  • dbanks80
    dbanks80 Posts: 3,685 Member
    I LOVEEEEEEE Polenta! I don't like it firm I like it creamy like grits. I cook mine in chicken stock and Parmesan cheese with salt, pepper. I keep it pretty simple as i like to have it with red wine braised short ribs and carrots.
  • Alluminati
    Alluminati Posts: 6,208 Member
    I love polenta, especially with marinara sauce. You can eat it mushy or slice it once it cools down. Add a bit of salt and parmesan and you can pair it with pretty much anything (kinda like a baked potato or a side of rice). For me, it's very filling and one serving goes a long way. (think oatmeal)
  • DaddieCat
    DaddieCat Posts: 3,643 Member
    I prefer to boil it, pour it into a mold, chill it, then slice it and bake or fry it at that point. Add a little salt, oil, and seasonings of choice... best.
  • worstcaster
    worstcaster Posts: 217 Member
    Used it to make corn Fritters the other day. 1/3 cup polenta, 1/4 cup all purpose flour, 1/2 tsp baking powder, 1/2 tsp black pepper, 1/2 tsp salt, 2 cups corn, 1/3 cup milk, some parsley for color. Mix all ingredients. Fry pancake sized scoops in oil.
  • LuckyNumbers
    LuckyNumbers Posts: 208 Member
    I saw some guy grill it on TV once, from the pre-made log, obviously. Sounded intriguing ...
  • cabwj
    cabwj Posts: 843 Member
    Creamy like grits, with a little cheese and a fried egg on top. Yum.
  • ARGriffy
    ARGriffy Posts: 1,002 Member
    BecomingBane wrote: »
    I prefer to boil it, pour it into a mold, chill it, then slice it and bake or fry it at that point. Add a little salt, oil, and seasonings of choice... best.


    this! it makes the nicest chips! (sorry..fries?) and if you sprinkle on roast potatoes before roasting it makes them super crispy! I also add to stuffing mix and bake.
  • laur357
    laur357 Posts: 896 Member
    Just going to leave this here . . .
    https://www.buzzfeed.com/tashweenali/polenta-recipes?utm_term=.nu2Lvjp3V#.kuD50yn4Q
  • KetoneKaren
    KetoneKaren Posts: 6,412 Member
    7xfck3mdywbd.jpg

    Polenta is delicious. Here is a picture of mahimahi with polenta.
  • PaytraB
    PaytraB Posts: 2,360 Member
    The log kind can be sliced and used as a noodle substitute in lasagna.

  • AmberSpamber
    AmberSpamber Posts: 391 Member
    enterdanger wrote: »
    What kind of polenta did you get? Did you get like the polenta log or the actual cornmeal? That will dictate how you cook or eat it.

    For the log stuff (which I rarely get) I slice it and pan fry it. For the cornmeal...I make it almost exactly like grits. I like to top it off with some cream or creme fraiche and some parmesan.

    I actually have both versions. When you Pan fry it, do you season it at all?
  • AmberSpamber
    AmberSpamber Posts: 391 Member
    You guys are amazing! Thank you so much for all the great ideas. I am going to be trying it out tomorrow :) I am slightly excited ;)
  • ValerieMartini2Olives
    ValerieMartini2Olives Posts: 3,024 Member
    Polenta crust pizza
  • AmberSpamber
    AmberSpamber Posts: 391 Member
    laur357 wrote: »
    Just going to leave this here . . .
    https://www.buzzfeed.com/tashweenali/polenta-recipes?utm_term=.nu2Lvjp3V#.kuD50yn4Q

    This is a freaking gold mine. Thank you! These all look tasty!!!
  • kommodevaran
    kommodevaran Posts: 17,890 Member
    Coarse cornmeal? I use it for porridge, much like semolina/cream of wheat, with milk and water and some salt, and serve with butter. It's a favorite for breakfast or lunch.

    I've also used it in Trinidadian Chicken Curry with Coconut Grits & Collard Greens and it was wonderful!
  • fsunole13
    fsunole13 Posts: 9 Member
    For the log kind, I make mini pizzas. Cut up the log into about 12 round slices. Pan fry in light oil for 2-3 min. per side. Then, put on cookie sheet and top with pizza sauce, cheese and other toppings. Cook in oven at 400 degrees for about six minutes.
  • beadgalsarita
    beadgalsarita Posts: 47 Member
    I like to cook it fresh and then let it cool. Slice into triangles/squares/whatever and pan fry. Top with a mixture of diced tomatoes, fresh mozzarella, balsamic vinegar, and fresh basil. So good!
  • Alluminati
    Alluminati Posts: 6,208 Member
    Thanks OP! I made some polenta last night that was inspired by this thread. I had mine topped with sauerkraut and sausage with a side of broccoli, paired with a nice Belgian witbier. It was heaven!
  • RoxieDawn
    RoxieDawn Posts: 15,488 Member
    enterdanger wrote: »
    Nah @RoxieDawn the loaf thing is never as good as the corn meal version in my opinion. Trust me. I've tried them both.

    I will take your word for it.

    The picture above with the mahimahi looks really good.

    I live in the deep south so I can say that this is not being served in our restaurants so I can try it before I buy it.. OP took the plunge and just bought it.. Lot's of good advice on how to use it.. just not as hot cereal though. LOL
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    Love it cooked in stock, some sharp cheese grated in, hot sauce, and scallions. Kind of in the grits style. I've also cooked it, put it into a pan and chilled to cut in pieces and sear. I like to top those with a bolognese type of sauce or even spinach and goat cheese. So good!
  • mlinci
    mlinci Posts: 402 Member
    Love polenta. It used to be very traditional breakfast food where I'm from (northern Croatia) - coarse yellow polenta cooked in salty water, eaten with just a dollop of sour cream or creme fraiche. Heavenly stuff.
    Baked into corn bread or muffins, particularly if you also add cheese and peppers - yum.
    It also goes very well as a side dish to strong flavoured thick stews or sauces - I have used it as a side for a delicious beef/orange/tomato/red wine stew I sometimes make, as well as for sautéed wild mushrooms.
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