Uses of polenta?

slytherinlass90
slytherinlass90 Posts: 51 Member
edited November 16 in Recipes
I've aquired a bag of polenta. Never used it or had it before any one got some favorite recipes

Replies

  • deannalfisher
    deannalfisher Posts: 5,600 Member
    I make polenta with some melted cheese and spinach - but I also buy the rolls of it - so I just cut it up
  • lucys1225
    lucys1225 Posts: 597 Member
    My husband likes it under beef or pork ragu.
  • slytherinlass90
    slytherinlass90 Posts: 51 Member
    Do you just add hot water to cook it?
  • lporter229
    lporter229 Posts: 4,907 Member
    Being gluten free, polenta is a huge staple in my diet. I like it as a breakfast style food with maple syrup or with a thick hearty sauce such as this recipe for polenta with mushrooms and sausage:

    http://www.myrecipes.com/recipe/mushroom-sausage-rag-with-polenta

    But perhaps my favorite way to use it is to make spoon bread, which is similar to cornbread, but with more eggs so it is more like a custard (and higher in protein):

    http://www.tasteofhome.com/recipes/kentucky-spoon-bread
  • ckmurph
    ckmurph Posts: 19 Member
    I sometimes make a breakfast bowl out of it with stewed rhubarb and strawberries.
  • dedegrand
    dedegrand Posts: 1 Member
    I use it under Italian sausage and peppers, use turkey sausage to cut a few calories!
  • Xvapor
    Xvapor Posts: 1,643 Member
    Bought it. Made it. Tasted.......terrible....garborator
  • yayamom3
    yayamom3 Posts: 939 Member
    edited March 2017
    I've never been a huge fan of polenta, but I watched them make this on The Chew. It's making me consider trying polenta again.
    http://abc.go.com/shows/the-chew/recipes/peas-and-carrots-with-polenta-clinton-kelly
  • lapesadilla
    lapesadilla Posts: 67 Member
    you can unwrap the tube, keeping it in tube shape, slice it like slice-and-bake cookies, and fry or grill on one or both sides, then top with a sauce, vegetables, or braised meat. depending on the consistency of the brand you buy, you may need to handle the slices delicately. you can also mix it up with an egg and/or grated cheese and form into patties before frying to give it a little more structural integrity, but you will have to make sure to heat it through to a safe temperature. you don't need much oil for the frying, just a quick spray to keep it intact. i made a point of learning to do this after eating an incredibly delicious block of browned polenta covered in smoked tomato jam at Delessio in SF.
  • RuNaRoUnDaFiEld
    RuNaRoUnDaFiEld Posts: 5,864 Member
    I sprinkle the dried one on veggies before roasting. Makes lovely roast potatoes also.
  • dawson002
    dawson002 Posts: 170 Member
    sprinkle over roast potatoes just before you pop them in the oven to cook
  • ladyreva78
    ladyreva78 Posts: 4,080 Member
    I make polenta chops with it :smile:

    Cook the polenta (just follow the instructions on the package - I use half milk/half vegetable stock instead of plain water) with some chopped dried tomatoes added in (about half a cup for a 4 person serving) and sometimes some grated Parmesan (or anything else that might strike your fancy)
    spread it out onto a chopping board and let it cool
    Cut into squares
    dip egg (I spice the egg with whatever strikes my fancy - my current favorite is garlic)
    fry in a large pan with some butter

    Serve with a large salad

    Sooooo yummy!
  • deannalfisher
    deannalfisher Posts: 5,600 Member
    lapesadilla wrote: »
    you can unwrap the tube, keeping it in tube shape, slice it like slice-and-bake cookies, and fry or grill on one or both sides, then top with a sauce, vegetables, or braised meat. depending on the consistency of the brand you buy, you may need to handle the slices delicately. you can also mix it up with an egg and/or grated cheese and form into patties before frying to give it a little more structural integrity, but you will have to make sure to heat it through to a safe temperature. you don't need much oil for the frying, just a quick spray to keep it intact. i made a point of learning to do this after eating an incredibly delicious block of browned polenta covered in smoked tomato jam at Delessio in SF.

    this is what I do - with some tomato spaghetti sauce, and a sprinkle of cheese; I also season with a touch of garlic powder
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