What to do with polenta?

Gingernutmeg

I often use it in Pilgrim bread. It makes a nice change from ordinary bread, and it toasts well.

weezl74

sandy71 wrote: »

My DH makes a gorgeous Italian chocolate cake with the dried polenta. It's all gooey in the middle. Can post the recipe if anyone wants it.:D

if it is egg free then yes please! Thanks for these new suggestions, much appreciated

weezl74

Gingernutmeg wrote: »

I often use it in Pilgrim bread. It makes a nice change from ordinary bread, and it toasts well.

that looks great! Can I get away with white sugar and more wheat flour to replace the rye?

TIA for any thoughts

Gingernutmeg

weezl74 wrote: »

that looks great! Can I get away with white sugar and more wheat flour to replace the rye?

TIA for any thoughts

I'd imagine so - I've often played about with the quantities depending on what I've got in. It's an American recipe so I often think they're quite heavily salted and sugared anyway, so I'd imagine you could get away with a bit less of each - personally I tend to add a bit less sugar as it is quite a sweet bread anyway, with the cornmeal. I don't think the rye flour is there for any other reason than flavour, so I'd definitely give it a go without.

weezl74

Gingernutmeg wrote: »

I'd imagine so - I've often played about with the quantities depending on what I've got in. It's an American recipe so I often think they're quite heavily salted and sugared anyway, so I'd imagine you could get away with a bit less of each - personally I tend to add a bit less sugar as it is quite a sweet bread anyway, with the cornmeal. I don't think the rye flour is there for any other reason than flavour, so I'd definitely give it a go without.

thank you so much:A that's fab, really helpful. So now I have bread to add to my list...

Anymore uses for the cornmeal?

Do people think if made quite sloppy with sugar, raisins and lemon zest that it might make an acceptable pud, a bit like... semolina pudding?

xxx

sandy71

weezl74 wrote: »

if it is egg free then yes please! Thanks for these new suggestions, much appreciated

No sorry it's not egg free. Got loads of chocolate in though:D

lauzt1987

Hi there, hoping for some help. I had polenta cakes in a restaurant and they were really nice so I bought a block of polenta but it's been sitting in my cupboard for ages and i'm not really sure what to do with. I am vegetarian.

Any ideas would be much appreciated. Thanks.

faerie~spangles

The last time I used it I grilled it and served with a basic tomato sauce.

This looks good enough to eat

VfM4meplse

In your position would google recipes for polenta cake.

You can eat polenta as a grain, but I wouldn't recommend it. For one, it is exceedingly bland (requires a great deal of flavouring / additional work to make it palatable), and secondly, preparing it is like wrestling with a lion. It can be used as a substitute for mash, or left be left to set and then cut into slices, or deep fried, but IMO potatoes are far more versatile.

It does give roasties a nice crunch though if you give them a light coating of polenta before they go into the oven.

Memory_Girl

Take it that this is the pre-made, open and slice version?

Griddled and topped with a brushetta mix - and a slice of mozzarella.

Or Layered in a dish with stilton and topped with tomato sauce and baked.

Brushed with oil and grilled - topped with HM baked beans.

Chopped into cubes and fried with chilli and garlic - topped with a poached egg.

Griddled and topped with butterbeans in pesto sauce.


............. can you tell we love polenta?

MG