Polenta

[kenny]

Do you like it?
Do you make it from scratch?
If so do you have a recipe you like?

Do you buy it in a tube?
If so how do you cook it.

Here's how I cook the tube stuff but I'm curious about how others make it.

Getting temp just right is key to good results, tender but not oily on the inside with a crisp crust.
Watch temp closely; keep it as high as you can without the oil smoking.
If heat is too low the polenta won't brown well and will be soggy.
Somehow you want the heat just right the moment the polenta hits the pan so the surface gets seared and sealed.
Other oils that allow a higher cooking temp may be more successful, but I only buy olive oil so must fuss carefully with the temp.

Heat olive oil in a cast iron skillet at what starts around medium/low heat.
Simmer some chopped garlic a minute or two.
Carefully add sliced polenta.
If you don't get a FSSSHHHH sound and a little oil doesn't splatter at you then the heat was too low ... raise heat before adding any more polenta.
Salt and peper if desired.
Add a sprig of fresh rosemary from your garden since you live in Southern California.

Peek often and flip polenta over when nicely browned.
When both sides look done move to paper towels to remove excess oil.

 

[StacylikesSparkles]

I want to try the quick cooking kind from the box, but I can never find it! This should be in the pasta aisle, next to tube polenta, correct? I have only seen the tubes, but haven't used them yet.

 

[minousbijoux]

I'm probably the only one I know who likes polenta soft like mashed potatoes or something. My favorite way to cook is to put a few teaspoons of olive oil in a sauce pan and when heated, throw in chopped leeks from the garden (since you live in Northern California), and saute until cooked. Add about twice as much chicken broth as polenta (or whatever the right proportion is - can't remember right now) and bring to a boil. When boiling, add in the polenta, stir for a little bit to get everything mixed, bring back to boil then turn off the heat and cover. Let sit for about ten minutes to soak in and fluff up. Right before serving, grate in a little gruyere or parmesan (I really like the way the gruyere tastes with the leaks). This is so good with any roasted meat, like leg of lamb, or pork. Yum!

 

[kenny]

What I use is at Trader Joe's near the dry pasta since it is not refrigerated.

 

[StacylikesSparkles]

I'm probably the only one I know who likes polenta soft like mashed potatoes or something. My favorite way to cook is to put a few teaspoons of olive oil in a sauce pan and when heated, throw in chopped leeks from the garden (since you live in Northern California), and saute until cooked. Add about twice as much chicken broth as polenta (or whatever the right proportion is - can't remember right now) and bring to a boil. When boiling, add in the polenta, stir for a little bit to get everything mixed, bring back to boil then turn off the heat and cover. Let sit for about ten minutes to soak in and fluff up. Right before serving, grate in a little gruyere or parmesan (I really like the way the gruyere tastes with the leaks). This is so good with any roasted meat, like leg of lamb, or pork. Yum!

This sounds delish and is right along the lines of what I would be interested in making...if I can find the box! Or do you use the tube to do this? I think it would be in a box like cream of wheat or something lol

 

[Matata]

My grandmother used to make it from scratch in a giant pot. When it was the consistency of ooze, she'd pour it onto a huge board big as the kitchen table and slather on home made pasta sauce and fresh grated parmesan. Then the entire family would sidle up to the table spoons in hand to eat it with fresh made Italian bread. I've never made it and rarely eat it unless I can find a good breakfast place that serves it nice 'n crispy on the outside.

 

[minousbijoux]

My grandmother used to make it from scratch in a giant pot. When it was the consistency of ooze, she'd pour it onto a huge board big as the kitchen table and slather on home made pasta sauce and fresh grated parmesan. Then the entire family would sidle up to the table spoons in hand to eat it with fresh made Italian bread. I've never made it and rarely eat it unless I can find a good breakfast place that serves it nice 'n crispy on the outside.

Stacy: I buy it loose in bulk bins, or, if I can't find that, sometimes I buy fancy shmancy packages of the dry polenta meal imported from Italy (apparently, I often forget that I have it, as I have several varieties in my cupboard

 

[StacylikesSparkles]

My grandmother used to make it from scratch in a giant pot. When it was the consistency of ooze, she'd pour it onto a huge board big as the kitchen table and slather on home made pasta sauce and fresh grated parmesan. Then the entire family would sidle up to the table spoons in hand to eat it with fresh made Italian bread. I've never made it and rarely eat it unless I can find a good breakfast place that serves it nice 'n crispy on the outside.

Stacy: I buy it loose in bulk bins, or, if I can't find that, sometimes I buy fancy shmancy packages of the dry polenta meal imported from Italy (apparently, I often forget that I have it, as I have several varieties in my cupboard

Ohhh..I never thought to check the bulk bins! Oh and the bolded part is me with orzo lol

 

[Kismet]

I've made the instant kind before (in my grocery store it's with the other Pastene stuff, near the canned tomatoes and sauce). The recipe I use calls for it to be cooked in chicken broth, add grated parmesan cheese, condensed milk and fresh baby spinach (I almost never have fresh spinach on hand so I thaw out frozen cut leaf spinach and use that instead.)

 

[vc10um]

Love polenta!

kenny, I crumble the tube stuff from TJ's into the bottom of an 8x8 dish, spread a layer of TJ's refried black beans over it, and top with ground meat or cooked lentils with a can of fire-roasted diced tomatoes and some TJ's taco seasoning, bake in the oven until warm (15 min. on 350 or so) then top with cheese and throw back in for 5 more minutes. Add some sauteed fajita veggies (peppers and onions) with the cheese if you're ambitious!

I also make polenta from scratch based on the Alton Brown recipe found here but I nix the butter and parm, as I find it doesn't need it. During fig season, the polenta gets spooned onto a plate and topped with fig halves roasted with a drizzle of honey and balsamic vinegar, plus goat cheese and toasted walnuts. The rest of the year I make up a tomato sauce with tons of veggies and pour over top. Yummmmm.

 

[minousbijoux]

My grandmother used to make it from scratch in a giant pot. When it was the consistency of ooze, she'd pour it onto a huge board big as the kitchen table and slather on home made pasta sauce and fresh grated parmesan. Then the entire family would sidle up to the table spoons in hand to eat it with fresh made Italian bread. I've never made it and rarely eat it unless I can find a good breakfast place that serves it nice 'n crispy on the outside.

Stacy: I buy it loose in bulk bins, or, if I can't find that, sometimes I buy fancy shmancy packages of the dry polenta meal imported from Italy (apparently, I often forget that I have it, as I have several varieties in my cupboard

Ohhh..I never thought to check the bulk bins! Oh and the bolded part is me with orzo lol

It must be a security blanket kind of thing? I know polenta is the epitome of comfort food for me so it makes sense.

 

[StacylikesSparkles]

Totally agreed, MB. I also have at least 3 cans of whole tomatoes in the house...just in case lol

 

[minousbijoux]

Totally agreed, MB. I also have at least 3 cans of whole tomatoes in the house...just in case lol

Mmmm! Would go perfectly with polenta (or orso)!

ahem, umm, so do I...lol

 

[FrekeChild]

Love polenta!

kenny, I crumble the tube stuff from TJ's into the bottom of an 8x8 dish, spread a layer of TJ's refried black beans over it, and top with ground meat or cooked lentils with a can of fire-roasted diced tomatoes and some TJ's taco seasoning, bake in the oven until warm (15 min. on 350 or so) then top with cheese and throw back in for 5 more minutes. Add some sauteed fajita veggies (peppers and onions) with the cheese if you're ambitious!

I also make polenta from scratch based on the Alton Brown recipe found here but I nix the butter and parm, as I find it doesn't need it. During fig season, the polenta gets spooned onto a plate and topped with fig halves roasted with a drizzle of honey and balsamic vinegar, plus goat cheese and toasted walnuts. The rest of the year I make up a tomato sauce with tons of veggies and pour over top. Yummmmm.

Um. I think you need to come cook at my house!

I used to make it with dried red chile (New Mexican!) and cheddar.

Dammit Kenny! You gave me a craving!

 

[JewelFreak]

In all the years I rambled around Italy, I never had polenta. Strange, now that I think of it.

I HATE cornbread -- does it taste similar?

--- Laurie

 

[FrekeChild]

No! At least, the cornbread I've always had is kind of sweet and more cakey. Polenta is kind of hearty and dense. More like mashed potatoes if it's just cooked once. If it's cooked twice...its just delicious.

 

[kenny]

Dammit Kenny! You gave me a craving!

All the women tell me that.
Sorry.

 

[JulieN]

I only make from scratch, since I don't eat it often enough to buy tubes. I like it soft and runny, like risotto. I should try making it in the rice cooker....

 

[LibbyLA]

Frekechild,

Oh, you need to have some good southern buttermilk cornbread! Not at all sweet and cakey. It's best when baked in a preheated cast iron skillet with melted bacon grease as the fat and then slathered with butter.

liz

 

[AGBF]

Brown Butter Polenta

Serves 4-6

Ingredients

¼ lb butter
½ onion, peeled and diced
3 cups water
1 cup polenta
salt and pepper to taste

Directions

Heat butter over medium heat (watch closely) for about 4 minutes. The butter will melt, sizzle, and then the solids in the bottom of the pan will start ot toast. The butter is ready when it is medium brown and has a nutty aroma.

Add diced onion to brown butter and season generously with salt and pepper. Saute for about 5 seconds. Add water and bring to a boil. Slowly whisk in the polenta. Lower the heat to the lowest setting and continue simmering and whisking for 30 minutes.

Serve polenta soft in warm like a savory porridge or pour into a pan to make polenta cakes (good for grilling or searing in a cast iron skillet).

My mother, a Yankee, used to make "cornmeal mush". I learned about polenta later in life, when introduced to genuine Italian food (and the tube-type polenta here in the United States). But I also love buttered grits! Southern grits-and biscuits and gravy- are wonderful in my opinion. It's a good thing I don't live in the South. I'd have already had a heart attack!

Deb/AGBF

 

[JaneSmith]

Dammit Kenny! You gave me a craving!

All the women tell me that.
Sorry.

This thread is making me hungry. And envious of anyone who doesn't live in a frozen wasteland.

 

[lliang_chi]

I make it from scratch. I use water, broth or milk, depending on what I'm serving with the polenta. When I'm in a pinch, I"ll just make it a mush, on the stove top. If I sorta thought about it ahead of time, I'll bake it. But it tastes the BEST when I make it stove top, cool it in a pan, slice then pan fry with butter. Now that I'm thinking of it, I should probably just make a bunch an freeze it so I can thaw and pan fry it at my convenience. Maybe next week