polenta question

[mackandme]

I was planning on making the polenta recipe below this weekend. If I can't find uncooked polenta, how could I make this work by using the kind of polenta you find wrapped up like a sausage? I'm assuming that's polenta that's already cooked?


Polenta with Spinach, Black Beans and Goat Cheese:

Uncooked polenta provides an easy way to add variety to the dinner repertoire; find it with other grains or in the baking aisle near the flour. This is delicious accompanied by a spring salad of watercress, arugula, and sprouts with a light vinaigrette.

1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
1/4 cup chopped drained oil-packed sun-dried tomato halves
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
4 cups water
1 cup uncooked polenta
1 tablespoon butter
1/2 teaspoon salt
3/4 cup (3 ounces) crumbled goat cheese
Cracked black pepper (optional)

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute or until golden. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine.
Bring water to a boil in a medium saucepan. Add polenta, butter, and salt; stir well with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Spoon 3/4 cup polenta into each of 4 bowls; top each with 3/4 cup bean mixture. Sprinkle 3 tablespoons cheese over each serving; garnish with black pepper, if desired.

- Cooking Light

[tbb113]

Bring water to a boil in a medium saucepan. Add polenta, butter, and salt; stir well with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly.



You wouldn't do this part of the recipe since the polenta you would be buying would be already cooked. It also would be slightly firmer than the polenta that would be made in the above step (but would be just fine)

[HealthyinMN]

If you are looking for just "polenta" on lables, you may not have an easy time finding it. You can use medium cornmeal as that is pretty much the same thing. But I do agree that you can use the stuff in the tube just as well!

[wallycat]

Polenta is coarse ground cornmeal.
If you have the tube stuff....I don't recall, can you reheat and "melt" it or make it runny?
Seems like the recipe requires a poridge to have the cheese, spinach, etc. all kind of blend into a creamy poridge-like dish.

[mackandme]

Thanks everyone. I have cornmeal at home, so I guess I could just use that. I *think* it's white cornmeal. Don't know if that would make a difference.

[essie]

I would get coarse cornmeal. I like the yellow kind, made my Red Mill. I got it at the health food store, and it is delicious. Haven't tried the already made kind, but like all ready made, the homemade is always better. Just my opinion, of course.

[mmbedard]

Polenta is coarse ground cornmeal.
If you have the tube stuff....I don't recall, can you reheat and "melt" it or make it runny?
Seems like the recipe requires a poridge to have the cheese, spinach, etc. all kind of blend into a creamy poridge-like dish.

I agree with wallycat......and while the tube polenta will taste similar, IMHO it will not be the same dish.

[mizqueen]

This dish is one of my favorites, but it does need a little more seasoning. I probably double the cumin and add a pinch of cayenne. I like it better with soft polenta, but if there's leftovers, I spread the polenta into storage containers about 1/2 - 3/4" thick to save. Then saute it with a little butter or olive oil to reheat. It's still good - in fact I just finished some for my lunch!

[KristinK]

I use Bob's Red Mill Corn Grits-Polenta, which I find in the baking aisle near the flour. I once tried using coarse grind cornmeal and didn't like the results.

In any case, you can easily use the tube polenta if that's all you can find. As is, the recipe makes a creamy polenta, while the tube is firmer. But since the polenta is only the base -- everything is served on top rather than mixed in -- you can cut the tube polenta into slices and warm them (grilling is a good option) before topping with the bean mixture and cheese. It may not blend together as well, as wallycat mentioned, but you will still end up with the same flavors.

[mackandme]

Thanks, everyone. I'll look for the Red Mill. Pretty sure Target carries that brand. Yes, I'm ashamed to admit it, but I do my grocery shopping at SuperTarget. :o