chance to be "sauc--ey"

[lorilei]

I'm looking for a fresh new idea for sauces to serve with firm, baked polenta. CL seems to like to serve the soft variety (as a "mush"), and I much prefer to serve it molded and baked.

I'm tired of salsa... and looking for new ideas. Anyone?

[lindrusso]

Lorilei,

I'm not quite sure what you are looking for, but I liked this recipe from CL. It uses tubed polenta, but if you make your own (which is the impression I got), you can just adjust the recipe accordingly. It's tasty and VERY easy. If you like a generous amount of sauce, you might want to double that part.

I have many other polenta recipes in the CL file, but I haven't personally tried any of them yet so I don't know what to recommend. I have a tube in the fridge though, so if I try a new one and it's good I'll let you know!

POLENTA WITH ROASTED RED PEPPERS AND FONTINA CHEESE

3 large red bell peppers
1 (14.5-ounce) can whole tomatoes, undrained and chopped
Cooking spray
1 (16-ounce) tube tube polenta, cut crosswise into 12 slices
1 1/4 cups (5 ounces) shredded fontina cheese
Fresh basil (optional)

1. Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into strips. Set aside.

2. Preheat oven to 350º. Drain tomatoes in sieve over bowl; reserve liquid. Set aside.

3. Place a large skillet over medium-low heat; add chopped tomatoes. Cook 1 minute. Gradually add tomato liquid; simmer 1 minute. Add pepper strips; simmer 5 minutes. Remove from heat.

4. Spread 1/4 cup pepper sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta. Sprinkle with cheese. Bake at 350º for 25 minutes. Garnish with basil of desired.

[food girl]

I tried the Polenta and Fontina cheese recipe. It was good the first time, but the second time I wasn't that crazy about it. Maybe I used a different flavor of polenta.

[lorilei]

lindarusso -- sounds good... I can use all the ideas I can get at this point.

I acquired a recipe somewhere along the line for a chipotle cream -- which I thought might be tasty with polenta.

I'm looking for things along those lines... I've been tempted to try polenta with a side of harissa, but have a hard time knowing what to serve with it.

[andrea]

i agree!!! down with the mush!

what about polenta lasagna? CL has had at least 2 versions that we've liked. one was a while ago (early 99?)...'quick spinach lasagna'(?)...it uses tubed polenta with spinach, ricotta, & sauce. the other was more recent (late 99?)...'polenta with ricotta, mushrooms, and tomato sauce'(?). i prefered the spinach one and it was easier. my hub liked the mushrooms. next time i will probably add sausage or mushrooms to the spinach version.

[Ohioan]

Hi, Lorilei! Actually, any sauce or topping that's good on chunky pasta (penne, ziti, etc.) is equally good on polenta. Try some of the ideas from the previous pasta thread, and here are a couple more (each one for about two servings):

Polenta with Farmhouse Sauce

2 portions prepared polenta
2 tsp olive oil
1 c mushrooms -- sliced
1/4 med eggplant -- cut in small cubes
2/3 clove garlic -- crushed
1 1/2 c crushed tomatoes
salt and pepper -- to taste
1 Tbsp chopped fresh parsley

Heat oil, and add mushrooms, eggplant, and garlic. Cook, stirring, for 4 minutes. Add undrained crushed tomatoes; cover and simmer for 15 minutes. Season sauce with salt and pepper, pour over polenta, and sprinkle with parsley.
(Adapted from "Step-by-Step Pasta")


Polenta with White Beans and Tomatoes

2 portions prepared polenta
1/2 cup dried cannelini beans
2 Tbsps olive oil
2 cloves garlic -- chopped
1/4 tsp sage
2/3 cup plum tomatoes -- peeled and chopped
salt and pepper -- to taste

Soak and cook the beans. [Note: you can also use about 1 1/2 cups of canned beans. Rinse and drain them before proceeding.] Heat the oil in a large saucepan over low heat. Add the garlic and saute until translucent, about 2 minutes. Add the tomatoes and sage, and season to taste with salt and pepper. Simmer about 20 minutes. Add the beans, cover the pan with the lid slightly ajar, and simmer for 15 minutes.
Meanwhile, prepare the polenta. Top with the sauce and serve.

(Adapted from "Williams Sonoma Pasta")
-------------------

Polenta is also good topped with a saute of mushrooms and onions, or grilled vegetables and a dab of ricotta.

I'm getting hungry. I think I'll make polenta tonight!
Phoebe




[This message has been edited by Ohioan (edited 08-08-2000).]

[cookgirl]

Hey guys.

Lorilei- I like to make polenta fritters. I use the tubed polenta (like "Melissa's" brand). I drain the polenta and try to slice it as cleanly as I can....about 1/4" to 1/2" thick. Then I re-shape it (or basically try to mash the parts that didn't cut so well) into patties, and brush egg white over it. Dredge it in cornmeal/flour mixture and pan fry. I have also mixed such things as hominy or kernal corn into the polenta (actually, the hominy combo is my favorite. It's makes it easier to cook..and tastes heartier.)

My favorite way to serve: arrange three or so, fritters on a plate and spoon my home made chili over the top. (I love chili with different types of peas or beans and peppers, such as jalepenos and blackeye peas mixed in)

[lorilei]

Oh, wonderful!

I'm busily coping all of this down and hoping to experiment with my polenta next week. If I can remember (key word = "if"... I'm becoming my mother in that respect), I'll give a full report http://www.cookinglight.com/bbs/smile.gif