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Bushyfox  (Level: 174.4 - Posts: 2402)
Fri, 24th Oct '08 6:31 AM


Do any of you use polenta (coarse cornmeal).....and how do you use it?

I have a couple of things I do with it, but would like to hear yours first!

Halston  (Level: 7.0 - Posts: 8)
Sat, 7th Mar '09 7:18 PM

Pour polenta into tasty boiling bouillon. Salt and stir with wooden spoon. 5 minutes constant stirring. Strain. Pour polentat
into square pan, let cool. It becomes compact and you can cut it into squares and fry in butter or olive oil. Simply and gooood.
Now let's hear yours.

Fudypatootie  (Level: 207.0 - Posts: 1302)
Wed, 15th Apr '09 10:55 PM

I see cooks make polenta all the time on Food Network, but I've never done it. If I go to the store to buy it, do I look for a package marked "polenta" or do I just buy cornmeal? And is there a certain type of cornmeal that has to be used?

Bushyfox  (Level: 174.4 - Posts: 2402)
Sun, 10th May '09 4:42 AM

Polenta is coarse cornmeal, nothing like maize meal, or "masa harina" used for cornbread and a few other recipes.

I have added polenta to boiling water and some garlic and Parmesan cheese to made a tasty addition on a plate.........kinda like mashed potato in texture.

I also like making a very stiff mix of the boiling water and cornmeal, plus some crushed garlic to your taste, turn down the heat real low, letting it cook ten minutes, then spooning it into a lightly-sprayed-with-oil square ovenproof dish. I then let it sit, covered, for a couple of hours. Then I turn it out, cut it into wedges, dust with some Parmesan cheese, and pan-fry in the griddle skillet, with a light spray of canola or olive oil. You can also BBQ the wedges with a light oil. Serve as a side to Chili Beef, any stewed or braised meat, casserole or hotpot.
Polenta wedges are great as a side to many Italian, Spanish or Mexican dishes...great sauce-moppers!


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