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    Polenta

    Dib's
    Fri Feb 01, 2013 9:58 am
    Food.com Groupie


    I'm picky about Polenta. I do not like it served mushy, I don't like it in a bowl with Bolognese sauce all over it, and I don't like it plain.

    I like it cooked with chicken stock, slightly on the dry side and loaded with freshly grated parmesan cheese and red pepper flakes. I pat mine into a well buttered casserole dish, cover and chill overnight.

    The next day I slice it into bars and either deep fry it to a golden brown or oiled and grilled. Marinara for dipping but not required. I've been known to fry it in smaller cubes to be tossed into a pasta salad.

    What's your favorite way to serve Polenta?
    **Jubes**
    Fri Feb 01, 2013 10:41 pm
    Forum Host
    Polenta is gluten-free so great for anyone who can't have wheat or gluten. It makes a nice change to mashed potatoes too.


    For something different- this was a great way to try and the topping was sensational.

    Caramelized Vegetable and Polenta Cake
    Dib's
    Sat Feb 02, 2013 7:37 am
    Food.com Groupie
    That looks darn good! Saved!
    Chicagoland Chef du Jour
    Sat Feb 02, 2013 10:13 pm
    Food.com Groupie
    I have never made polenta, not even sure I've had it at a restaurant. Hmmm? Next time I have the opportunity, I'm ordering some!

    I have used it in soup and we really enjoyed it Rustic Vegetable and Polenta Soup
    Sharon123
    Mon Feb 04, 2013 2:10 pm
    Forum Host
    Becky in Wisconsin
    Tue Feb 05, 2013 10:48 am
    Food.com Groupie
    You all may inspire me to try Polenta. I'm a texture kinda gal. I don't like stuff like oatmeal and cream-of-wheat, and I'm thinking polenta is similiar. I am not a fan of corn bread either. So, I'm thinking I may not like polenta. Don't like grits, either.
    Dib's
    Tue Feb 05, 2013 10:56 am
    Food.com Groupie
    Becky in Wisconsin wrote:
    You all may inspire me to try Polenta. I'm a texture kinda gal. I don't like stuff like oatmeal and cream-of-wheat, and I'm thinking polenta is similiar. I am not a fan of corn bread either. So, I'm thinking I may not like polenta. Don't like grits, either.


    I get the texture thing. I don't care for a bowl of polenta, but I love it fried. I will make it up the night before, adding at least a cup of shredded parm or asiago, pat it into a casserole dish and chill for a day. Then I cut it up into 3 inch b 2 inch bars and fry until golden brown in hot oil. Dipping in your favorite red sauce...bonus points.
    Becky in Wisconsin
    Tue Feb 05, 2013 12:11 pm
    Food.com Groupie
    Dib's wrote:
    Becky in Wisconsin wrote:
    You all may inspire me to try Polenta. I'm a texture kinda gal. I don't like stuff like oatmeal and cream-of-wheat, and I'm thinking polenta is similiar. I am not a fan of corn bread either. So, I'm thinking I may not like polenta. Don't like grits, either.


    I get the texture thing. I don't care for a bowl of polenta, but I love it fried. I will make it up the night before, adding at least a cup of shredded parm or asiago, pat it into a casserole dish and chill for a day. Then I cut it up into 3 inch b 2 inch bars and fry until golden brown in hot oil. Dipping in your favorite red sauce...bonus points.


    This I may try. With a kettle of chili maybe. I'm a dunker, DH is not. LOL
    Dib's
    Tue Feb 05, 2013 2:06 pm
    Food.com Groupie
    Becky in Wisconsin wrote:
    Dib's wrote:
    Becky in Wisconsin wrote:
    You all may inspire me to try Polenta. I'm a texture kinda gal. I don't like stuff like oatmeal and cream-of-wheat, and I'm thinking polenta is similiar. I am not a fan of corn bread either. So, I'm thinking I may not like polenta. Don't like grits, either.


    I get the texture thing. I don't care for a bowl of polenta, but I love it fried. I will make it up the night before, adding at least a cup of shredded parm or asiago, pat it into a casserole dish and chill for a day. Then I cut it up into 3 inch b 2 inch bars and fry until golden brown in hot oil. Dipping in your favorite red sauce...bonus points.


    This I may try. With a kettle of chili maybe. I'm a dunker, DH is not. LOL
    You could trade out the cheese and use old sharp cheddar to go with the chili.
    Dib's
    Tue Feb 05, 2013 2:15 pm
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    Iron Bloomers
    Tue Feb 05, 2013 3:42 pm
    Food.com Groupie
    I love...love...polenta almost any which way....& I saved the one with the caramelized veggies...looks delish!
    Recipe Reader
    Tue Feb 05, 2013 3:46 pm
    Food.com Groupie
    I love polenta and I make polenta this way Soft Oven Polenta
    I'm sure I would love it fried too - but I just don't fry at home.
    K9 Owned
    Tue Feb 05, 2013 5:08 pm
    Forum Host
    Becky in Wisconsin wrote:
    You all may inspire me to try Polenta. I'm a texture kinda gal. I don't like stuff like oatmeal and cream-of-wheat, and I'm thinking polenta is similiar. I am not a fan of corn bread either. So, I'm thinking I may not like polenta. Don't like grits, either.

    I'm with you on this Becky. I don't care for grits, oatmeal, rice puddings or polenta. The way Dibs mentioned it might be palatable but there are so many other great things to eat so I likely won't bother.
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