Polenta

[Ann-Marie Senior Member Find all posts View Profile Close Ann-Marie]

Does anyone have a good receipe for Polenta. I made it the other night. It was OK, but a little boring. I wanted it to be firm, but it was soft. When I reheated the leftovers, it was more like a cake consistency. But, any ideas for good flavor? And, ratio of dry polenta to liquid. Thanks

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

polenta

Anne-Marie,

Every once in a while I neglect to turn the television off after The Ellen Show and end up being drawn into the Marrtha Stewart show. So happens I caught a polenta recipe one. The recipe is on her website:

http://www.marthastewart.com/page.jh...&layout=martha

I haven't tried it.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Do you know that on the back of the boxes of Corn meal they normally have recipes. Well they left out Polenta. I even called the company to find out how to make it and they could not tell me. Good thing for mother in laws.

I find that is a awful lot of water to make this recipe. Does this sound right?

We like Polenta in my house and in fact my son likes it which is a shock, Any other ways to make Polenta?

I know if you refrigerate it , It will become hard and be like a pie.

HMMm why does my spell checker not know what Polenta is?

[itchyfeet Senior Member Find all posts View Profile Close itchyfeet]

There are many different types of polenta, from very rich soft to firm (almost like corn bread.) If you google polenta recipes, you'll find many to choose from. Enjoy!

[Fern Senior Member Find all posts View Profile Close Fern]

I've never cooked Polenta for 45 minutes in my life. For regular (not instant) Polenta, we use 1 cup of Polenta to 4 cups of salted water. Boil the water, then add the Polenta slowly. Stirring continuously, bring back to a boil, then simmer till its the consistency where a wooden spoon will stand up in it.

It will still be soft, but it shouldn't be runny. If you want it firm, make it ahead of time, and place it on a plate or in a pie pan and set it in the fridge for a couple of hours, then slice it with a string. If you slice it into sticks, you can then fry it (YUM!). But its loaded with water, so it spits when you fry.

Seasoning: We usually use Polenta with a meal that has a red gravy, or you could use it with a stew. If you want to eat it as a side dish rather than "under" something, then I'd add some shredded cheese, and perhaps some diced sun dried tomatoes. And salt, of course. In fact, when I worked I used to take Polenta, cheese and tomatoes to work all the time for lunch.

If you use "Instant Polenta" follow the directions on the box for water, most likely 1 cup Polenta to 2 cups water.

We're having Polenta, Italian Sausages, tomatoes, sauteed onions and mushrooms for dinner. Its a fave of mine

Fern

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

I LOVE the jalepeno polenta they serve at Legal seafood.....anyone have that recipe

[Cat Senior Member Find all posts View Profile Close Cat]

Fern has done really well for not being a goomba!!

As for flavoring, make sure it's salted appropriately. You can alternatively use strained chicken stock in place of half the water.

When the mixture becomes very thick, a minute or so before you take it off the heat, stir in some freshly-grated, fine Parmigiano-Reggiano. Asiago is also wonderful.

Pour it, all at once, onto a marble slab to have it cool and solidify. Slice and sprinkle with more cheese, and put under the broiler until the cheese browns.

YUM!! Wish I could have some now, but it's diet time...

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Fern has done really well for not being a goomba!!

Do you know that I only just found out about 2-3 months ago that fern was not a Goomba. Any way Shes still a Goomba in my book.

Cat one of these days I am coming over for dinner. All your recipes , sounds like my family's recipes.

[Fern Senior Member Find all posts View Profile Close Fern]

I told you, twenty seven years ago I became Italian by insertion

Do you know that I only just found out about 2-3 months ago that fern was not a Goomba. Any way Shes still a Goomba in my book.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

With a name like Modena, notice the A at the end, you can pass to be a Goomba even in italy. The red hair helps too.

[Cat Senior Member Find all posts View Profile Close Cat]

I told you, twenty seven years ago I became Italian by insertion

Fern, I thought that was "Italian By Injection."

[Cat Senior Member Find all posts View Profile Close Cat]

Cugino, I suspect that when our respective families came over from the old country, they stayed loyal to their roots. Keeping up old traditions, no doubt, made them more comfortable in their new, strange surroundings.

You come on over ANYTIME for dinner! I will put on a spread, the likes of which can only be seen on an episode of The Sopranos.

Gosh darn it! I can't get polenta out of my mind now! Fruit, Cat. Think FRUIT!!