I finally figured out polenta

[kennon123]

I have always heard great things about polenta, but i could never get it right. I thought you had to bake polenta, so i would cook it, then pour it into a greased pan. Well, one hour later, it was still mushy. No matter how long i bakd it for, it would never get stiff. Thn i tried cooling it. I put it in the freezer for quickr results for about one hour, and it was perfect consistancy. i then put it in an oven just to warm it.

I also lik to put spices in it, maybe even a little cheese. Its very delisous and a great new way to serve over your sauces instead of pasta, potatos, rice, etc!

I encourag everyone! Oh by the way, does anyone have nutrritional info on polenta. I use 2 oz ( I use an electrical scale for pasta, so i did for poelnta too) of it, so iassume the nutrition is comparable to pasta, but i also heard somewhere that polenta has half thee calories as pasta. Maybe that is just that 2 oz yalds 2 cups of polenta, thus you get double the amount for the same calories?!?

Have a great weekened!

[wallycat]

nutrition info will vary depending on what kind of cornmeal/polenta you use...
if you use arrowhead mills, which is whole grain, it will have more fat because it will have the germ (and bran)...
if you use cornmeal like quaker, they degerm and enrich, so totally different.

[vbak]

Kennon- polenta is wonderful in myopinion. Try throwing some fresh uncooked chopped spinach into the hot polenta. Serve with a great sauce. Chill it and cut into serving portions, spray with olive oil, sprinkle with fresh parmesan cheese and broil. Vicky

[wallycat]

vbak, that sounds GREAT....I usually cook my polenta, spread into a lasagna pan, let cool...then use it as a "crust" and layer some cheese (or 1 egg and silken tofu blend with cheese), spinach, onions, shredded carrots and the traditional tomato sauce...your way sounds soooo much faster and less messy and YUMMY! THanks for the idea

[vbak]

TY Wally. I always chill it as you do. The hot polenta will cook the spinach. Then I chill, slice , doctor it up and serve with Chicken and some red sauce. The one from May? thigh masters is excellent or a chicken cacciatorie[sp?]. Or a creeamy goat cheese sauce. I guess the list is endless. Vicky P.S. Yours sounds great, too.

[SusanMac]

I figured it out too. I'm so excited. Could never replicate it like at restaurants, and I don't like the soft/mushy style, just the firm baked wedges. Actually, I got the instructions from this BB (Kvalley, I think). Made it for Valentine's Day dinner and both DH and I were dazzled. It will now be a weekly staple.

We served it with CL's awesome putanesca sauce. Yum.

I like the idea of adding spinach and will have to try that one next time.