What to do with polenta?

dm1465

I would slice it, put it into an ovenproof dish, make up a creamy mushroom and cheese sauce, or tomato as suggested before (you could even put your chicken into the sauce), top with some parmasan or other grated cheese and bake it in the oven. Yum! I now fancy that for dinner instead of the chicken curry I am making!

pavlovs_dog

how do you make wet polenta? do you add water, milk or stock? anything else i need to add in, other than something to flavour it with?

belfastgirl23

I made a lemon polenta cake a while back. It was from Jamie Oliver's Italy book and it was amazing. If you want I can get the recipe and send it on.

minimoneyme

I mix the dry polenta with salt, chilli powder, pepper & herbs then use as a coating for chicken pieces and deep fry. It makes a lovely crispy coating and the yellowy corn colour looks lovely too.

taurusgb

I've been trying to buy some polenta for AGES, but no luck - where do you all get it from please?

Penelope_Penguin

I made an open apple and bramble pie yesterday. I sprinkled the pastry with polenta before adding the fruit. This absorbs the juices, keeping the pastry bottom crisp.

Penny. x

minimoneyme

I found mine in a local asian store, it is called cornmeal, but is still the same as polenta

Debt_Free_Chick

taurusgb wrote: »

I've been trying to buy some polenta for AGES, but no luck - where do you all get it from please?

Most supermarkets - I've bought it in Sainsburys, Waitrose and even Budgens.

You need to look carefully for it though - it might be with the pasta, or the rice or the pulses :mad: It varies between supermarkets and even varies within the same supermarket :mad:

Have a look at the online supermarkets to see where they stock it - it doesn't follow that the real supermarket puts it "on the same shelf" but it might help. Or ask in-store.

Debt_Free_Chick

pavlovs_dog wrote: »

how do you make wet polenta? do you add water, milk or stock? anything else i need to add in, other than something to flavour it with?

Not milk, although I think it would make a decent rice-style pudding with milk, sugar and perhaps vanilla or ginger.

For savoury dishes, water will do but I tend to use Marigold Vegetable Bouillon for ready made seasoning. It would be lovely with a home made stock, but a bit of a waste if you are then going to serve it with a sauce or casserole, as they should flavour the polenta anyway.

kunekune

I hate wet polenta, but I love it when it's been allowed to set and then I usually fry it in olive oil or bake it with some oil sprayed onto the top. It tastes better if you mix in some cheese - parmesan or perhaps even gorgozola - while it is still warm and wet so it melts into the polenta.

This forum is terrible; I keep posting things and then I get the urge to eat them and get even fatter!!!!