Polenta Ideas!?

[christinew]

Hi-

I am thinking I might like to try cooking Polenta somehow but I am completely clueless on how to cook it and what to cook with it and if it can be considered a "main dish".

Please advise fellow chefs!

Christine:D

[pmmahan]

I LOVE polenta!
You can buy it in "tubes" premade at the store- very quick and easy to make - but expensive! You can make your own.
Take 1 cup of cornmeal, and put it in a large saucepan with a few dashes of salt. Stir in 4 cups of water (important to add the water after the cornmeal), and bring to a boil, then turn down the heat and simmmer until it is thick (burns easily, so be careful). You can serve it "soft" or pour it into a jelly roll pan or bread pan and allow it to chill for a few hours. You can then cut it into squares. Is that what you meant by "how" to cook it? I hope I wasn't being too presumptuous!

CL has tons on good polenta recipes, that can be a main dish - do you have the August issue yet? There is a back to the best column that has polenta with peppers and tomatoes. From the Jan/Feb CL of this year, there is a FANTASTIC Wild Mushroom Polenta Lasagna. If you do a search on "polenta" on the CL main page, you will come up with lots of great recipes! There is a recipe in CL Complete for Polenta with Wild Mushroom Sauce, also very good.

[goldenlover]

The polenta with red peppers mentioned above is awesome- made it last week and it was simple and easy to make, and loved by us both. I highly recommend it.

[christinew]

I will go searching for my Jan/Feb issue for that recipe! Sounds great. What if I just want to buy the tube of polenta the first time....kind of as a baseline to see if I even like the taste etc.

If I buy the tube....can I use it with the recipes?

Christine


If you are not the lead dog the view never changes!

[goldenlover]

I used it - it was about $2.30 or so, so to me it's worth the convenience of just cutting it up rather than making from scratch.

[SandyM]

I've never had polenta, and am curious. I'm sorry if this is a pathetically stupid question........

I like cornbread - does this automatically mean I would like polenta? Or are they two different animals altogether? :o

[pmmahan]

Sandy -
you're on the right track in terms of the "corn" flavor. Polenta has a lot of texture and fullness. I think it goes really well with tomatoes and mushrooms because of the flavor contrasts. Polenta is pretty mellow on its own. I think you'll like it!

[DmOrtega]

I recommend trying Polenta with red peppers and fontina cheese. It is on the last page "Back to the Best", in the August 2001 issue.
The recipe uses only 4 ingredients and we love that as well as the taste. It also reheats well in the microwave. The recipe uses the polenta that is prepackaged in a tube. I think it works fine for this recipe. I would like to see more recipes that utilizes this product.

[KValley]

I love love love polenta. Such a comfort food- warm, soft, creamy- v. satisfying without being heavy. It is a great template to which you can do so much- veggies, meats, cheeses, spices, herbs- as main dish or as a side.

THe tube stuff is okay, but once you start making your own (and it is soooo easy), you won't want to go back- the tube version gets a little rubbery. I like the tube kind to make pita sandwiches, or for a quick snack with a little grated cheese.

I have a lovely recipe from Sunset magazine for polenta with spicy Italian sausage and greens which I'd be happy to post if you are interested.

One of my favorite quick dessert recipes is a cornmeal pudding with mixed berries- it was from CL March or APril, I think.

Corn mush for breakfast- a little brown sugar and fresh berries. YUM!!!

Bring it on!! I'd also love other polental recipes.

[Irene Bartlett]

I think that these premade tubes don't taste as good as homemade polenta.

[Irene Bartlett]

Forgot to add that there was a recipe with chicken thighs and polenta a few months ago (all the chicken thighs recipes) and they suggested to cool the polenta in the microwave. I made this last week and it was so easy and turned out great. And it saves you the problem of having the polenta sticking on the bottom of the pan.

[Irene Bartlett]

OOOOPS I meant cook instead of cool of course !

[DmOrtega]

Irene Bartlett

Can you post the recipe for cooking polenta in the microwave? TIA !

[Donna P]

I make polenta in the oven. It is very easy. Be sure you use a good quality, stoned-ground cornmeal. Another serving idea is to make a very firm polenta, cut into 3" squares, brush with olive oil and grill; top with grilled shrimp and a corn salsa. Here is the basic recipe for oven-cooked polenta


* Exported from MasterCook *

Polenta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal -- stone-ground
water -- 3-6 cups*
1 tablespoon butter -- or olive oil
1 teaspoon salt -- more to taste

Heat the oven to 350 degrees.

Grease a 3-quart nonstick ovenproof skillet; pour in the cornmeal, water, butter and salt and stir with a fork until blended.

The mixture will separate and take more than half the cooking time to come together.

Bake uncovered for 40 minutes.

Stir the polenta, taste, add salt if needed, and bake for another 10 minutes.

Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it into a buttered bowl to scoop out and serve or onto a wooden board or pizza peel to slice into wedges.


- - - - - - - - - - - - - - - - - - -

Per serving: 152 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 27g Carbohydrate; 8mg Cholesterol; 563mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Make a firm polenta and add grated cheese and crisp bacon for Mama Liga.

NOTES : Vary polenta's consistency to suit the meal. For very soft, to serve in a bowl or with toppings, use 6 parts liquid to 1 part cornmeal.
For soft, to serve in a bowl, plain or with toppings, and a bed for stews and ragouts, use 5 parts liquid to 1 part cornmeal.
For firm, as a bed for stews and ragouts or to cool and slice into wedges to fry or broil and serve with toppings, use 4 parts liquid to 1 part cornmeal.
For very firm, to cool and slice into wedges to fry, broil or grill and serve with toppings, use 3-3-1/2 parts liquid to 1 part cornmeal.
Nutr. Assoc. : 0 0 0 0

[DmOrtega]

Donna P - - - that looks easy enough for me. I will try it. Thanks.

[Luiza]

KValley, please post that recipe! It sounds sooo good. Needless to say, I'm also a polenta lover :D

Here is a link to a polenta recipe I really like, Taosenos Cornmeal Casserole ( http://www.cookinglight.com/vbb/showthread.php?threadid=11224&perpage=30&pagenumber=2 ). Up the spinach, 4oz is too little in my opinion.

I love freshly made polenta mixed with feta cheese (the saltier the better) and sour cream. In Romania this dish is served as a first course. Not light, but delicious.

[sisofmamasue]

Where is Mamasue when you need her...ha ha Our mother makes polenta and yes you must continuously stir it. It was a poormans food in Italy a staple in everyones life. My mother has always served it by plopping it down on a wooden cutting board (once done of course) and molding it in a loaf shape. She then cuts it with a string, yes a string place the string under the polenta and lift the string up which slices it. She then takes the slices and serves with her homemade tomato sauce. This was the old way to serve now that polenta has become a gourmet favorite many chefs are making wonderful meals with it. Some are also quick frying it after being sliced or just serving it as a side dish with many of their famous creations. Enjoy and remember stir stir stir so there aren't any lumps...

[Ohioan]

Mmmm, I love polenta, too. I do the slow-pour method: Get the water boiling, and then gently pour the polenta in through your fingers, stirring like mad all the while. Then, as Sisofmamasue says, keep stirring until (a) the polenta is done, or (b) your arm falls off.;) No, no, I'm joking! Actually, once the polenta has begun absorbing the water, you can leave it alone for a few minutes at a time while you do other things. And there are now some very good "instant" polentas that cook in only 5-10 minutes instead of the old-fashioned 30-45 minute polenta. I use them myself.

My mother is of the "mix first" school. Also using the 4-to-1 ration of water to polenta, she sets three parts of the water boiling and mixes the other part with the polenta, to get a slurry. Then she pours the slurry into the boiling water (stirring like crazy, of course). She swears that she never gets lumps and doesn't have to stir as much.

Once you've cooked the polenta, you can use it like any other starch, i.e., use it as a bed for sauce-y or stew-y dishes. Or, as a few people have suggested, you can let it cool and then cut it into slices to broil, fry, or make sandwiches out of. Or use thin slices in lieu of noodles for a lasagna. Or anything.

However, since polenta isn't a complete protein, you'll want to round it out with beans ;), cheese, or meat for a main dish.

Hmm, when I referred to myself as being "corny" in another post today, I didn't realize I'd wind up talking at length about polenta. (Twilight Zone music up in the background...):)

Cheers,
Phoebe

[LGBurns]

Just wanted to add my vote for the Polenta with Red Peppers and Fontina Cheese from the August Back to the Best section. I made this last night and it was so easy and delicious! However, I did think the serving size was a little small--we only got 4 servings out of it not 6.

[Peggy C.]

I can't wait to try the red pepper and polenta recipe. That's what I was planning for dinner tonight when I asked the Fontina cheese Q.:D

[Jewel]

OK, I'm with SandyM! I have no idea what this stuff is all about! I'm still a bit lost here. I've seen Polenta in a tube for the past year or two. I thought it was a tube of Velveeta the first time I saw it. I understand it's cornmeal and water, but I don't get it! Is it hard and bread textured like cornbread? Or is it soft like oatmeal? My grandpa used to make 'cornmeal mush' when I was a kid, and I always thought it looked like cornbread batter! :confused: I guess I'm still wondering what it's a substitute for...Meat? Pasta? Is there any nutritional value (corn isn't the most nutritious veggie)

Most importantly, is it spongy like Eggplant? 'Cause I can't handle that stuff! Someone said that it absorbs the flavors around it like Tofu does. Would someone explain Polenta to a Polenta Virgin? Please? :D

[emilycat]

Ok, Jewel, here's the bottom line --
Polenta is grits -- okay, they're not the same, but they are very, very similar -- and if you love polenta and think you don't like grits, you really just have a grit complex :D

Seriously, also known as "cornmeal mush with class," polenta is a delightfully creamy, buttery concoction that is deceptively simple to make, its only necessary ingredients being cornmeal (the stone-ground medium grain kind) and water, and perhaps a dash of salt. It'll firm-up if you let it cool (like grits do) but when it's hot it's kind of puddingy?

I make it according to Phoebe's directions, and since I buy the stuff (cornmeal) in bulk, I do the 35-40 minute cooking time thing, stirring about every 5 minutes or so. Cook it for less time, and it won't lose its raw flavor, nor will it develop that creamy, buttery flavor that's so unsinfully delicious.

I've never used the tube stuff, the reasoning for which can be found on the food snob thread. ;)
Also, I only serve it straight from the pot as a base for things rather than letting it cool and slicing it. It's so awesome as a base for Ratatouille, chunky mushroom sauces and loads of other things. Last week I mixed in a little St. Agur bleu cheese at the end and topped it with chopped leeks. It's so versatile and simple; you can do virtually anyting you want with it.

Nutrition-wise, it's a complex carb, so yes, you'd substitute it for say, pasta or rice. But it's not a whole grain, so it's kind of lacking in fiber. But it's sooooo good!

[DmOrtega]

Jewel - - - If you've ever tried a tamal, it is very much like that in texture. I think it is actually more creamy. The cornmeal is cooked until it is soft in texture. Give it a try.

[vbak]

I never had polenta as a kid because it wasn't in the Slovak cookbook. However, I do make it now{my kids never had it,either}. There was a chicken thigh recipe in last month's CL. which is yummy. I also serve it with chicken cacciatore or chicken parm. It can also be layered like lasagna. I love it, they like it. You can also add fresh chopped spinach to it, let ti cool. slice and saute it. It is very versatile. Try it. Vicky

[Irene Bartlett]

Cooking polenta in the microwave : It's supposed to yield two servings but I think that it's closer to 3 servings.
Place 2/3 cup yellow cornmeal and 1/8 teaspoon salt in a 1 -quart casserole. Gradually add 2 cups water, stirring until blended. Cover. Microwave at HIGH 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

[SusieO]

Originally posted by emilycat
Ok, Jewel, here's the bottom line --
Polenta is grits -- okay, they're not the same, but they are very, very similar -- and if you love polenta and think you don't like grits, you really just have a grit complex :D



Emily,
LOL. DH loves polenta and hates grits. Never made sense to me.

I love to make this egg dish, where the eggs are poached in a spicy tomato sauce, and serve it over polenta. It may not sound great, but it is amazing comfort food.

Polenta is way too easy to make to ever buy it in a tube, but I always get splattered with hot water when I stir it. I'm anxious to try Irene Bartlett's microwave method.

BTW, to prevent lumps, it's best to stir with a wisk.

[Jewel]

Originally posted by emilycat

Nutrition-wise, it's a complex carb, so yes, you'd substitute it for say, pasta or rice. But it's not a whole grain, so it's kind of lacking in fiber. But it's sooooo good!

Thanks Emily! So if it's a complex carb but not a whole grain can I assume that it's pretty dense calorically? Sorry for the third degree, but I'm wondering if a cup of this stuff is going to be the same 300 calories that my cup of pasta is!!

When Phoebe says 'pouring through the fingers' I'm wondering...you're just pouring the cornmeal into the water and stirring with a whisk, right? Stir every 5 minutes or so? How in the world would you know if corn meal and water is 'done'? Doesn't get cakey like dumplings, so I can't figure this stuff out!

I may have to make some this weekend just for kicks, and it may be the 'instant' just so I have some directions on the box! :D Thanks everyone!

[mightyh]

I've tried polenta a couple of times--once from the tube and at least once from "scratch," letting it cool and slicing it and it does absolutely nothing for me... I find it so bland and yucky. Didn't really even feel like it soaked up any flavor from my toppings....

And I like grits.....especially cheese grits :) And I like cornbread and corn pudding.

So what am I doing wrong? The recipes all sound so good to me, but eating them (at least so far) has not been a pleasant experience.

[BosunsWife]

Mmmmm! I love polenta. I was raised eating it fried in butter. Gee and I always wondered why I have a weight problem LOL! My grandma (Croatian) always made it and served it with fried kidneys and tomatoes. We also put it in the bottom of a bowl and then spooned homemade chili on top of it. Yummy! I keep a roll or two of the premade stuff around, but would rather make my own. DH isn't a polenta eater (he was raised as a New England meat and potato eater), so DD and I eat it when he is underway on the ship.

[Mamasue]

Oh, sisofmamasue forgets that I am the one in the family that doesn't like polenta. Eckkkk. I am with you mightyh....it has no taste and seems blah to me. When mom makes it she always sends some over to my DH.....he loves this stuff! :(

[Ohioan]

Jewel - Polenta is "done" when it gets very thick and starts pulling away from the sides of the pan. As for calories, it's a little less than rice. I think 1/2 cup uncooked = about 300 cal., but it'll depend on the brand you use, the coarseness of the grind, and so on. The full details will be on the package, but I know you want some advance warning, right?;)

Oh, and you don't have to grab it by handfuls and trickle it through your fingers -- that's just a showoffy thing I picked up from a chef friend. You can pour it very very slowly out of a measuring cup, too. Or try my mother's "mix first" method.

BTW, I'm very unorthodox and use a metal spoon throughout. I know it's supposed to be a wooden spoon, but I like to be a rebel every now and then. Besides, I've always suspected that the use of a wooden spoon originated in the cook's need to smack her kids on the back of the head when they got underfoot. A wooden spoon makes a noisy impact but doesn't burn or cause serious injury.:D

SusieO - Thanks for the great idea about the tomato-poached eggs on polenta! I'll have to try it this weekend. When you say "spicy," do you mean Italian, Mexican, or Cajun spicy? I think I'll try the Italian first, but what do you usually do?

Cheers,
Phoebe

[emilycat]

Jewel,

I think the stuff I get is around 120 for 1/4 cup dry, and in my opinion, it's a really good value, in terms of calories. ;)
Because you cook it with a 1:4 cornmeal to water ratio, it swells up a ton and it's very filling. I'd say a serving size is 1/4 c. dry to 1/2 c., depending on your appetite and what you're serving over it. I usually make 1/4 c. + 2 T. for myself. That's about the same amount of calories as a serving of whole wheat pasta (180)

[AmyO26]

I enjoy polenta very much. I have been making my own using "Bob's Red Mill 100% Stone Ground Corn Grits aka Polenta." There are some basic recipes for grits (cereal) and polenta on the bag. I found this in the "natural foods" aisle of my local Giant Eagle. You can use it as a breakfast cereal, side dish, or main dish!
I have also used the "tube" polenta to make a very yummy main dish...the "Cheesy Polenta Casserole with Roasted Bell Pepper Sauce" from April 2001, p. 122. Delicious!!!