What to do with polenta?

carlamarie_2

Gate crash all you like 2childmum!

It's the solid type, possession. Thanks for your answer, is there any particular way to fry it? Ie, the thickness, how long to fry?

Grimbal

Ahem, I thought that read placenta.....

Anyway, moving on, I've used block polenta & sliced in 1cm slices, fried in a butter & oil mix. You can then go super-indulgent & put cheese on the top & pop under a grill to melt

Served with ratatouille/garlic roasted toms - is lovely

Artytarty

http://www.instructables.com/id/fried-polenta/
Mmmm, looks so good !

floss2

Or slice then grill it, brushed with a little oil & well seasoned. Serve as any carb with meat fish veg or poultry.

We have it cut into thick "chips", grilled and served as polenta jenga

Grimbal

2childmum wrote: »

I was just going to post a similar question, but about the powdered stuff (not quick cook) which I found at the back of my cupboard. I hope you don' t mind me gatecrashing your thread!

for the powdered type, I usually make up as per packet instructions (as some are quick cook, some not). You need to use a fair amount of salt, butter &/or cheese. You can then either use like mashed potato eg serve warm & sloppy alongside a meaty dish (lamb shanks etc, bolognaisey type mince) or pour into a dish & leave to set. Once set, use as the ideas given on this thread for the block ready made polenta

floss2

Making polenta from dry is a bit like a Quatermass experiment....very hubble-bubble and blinking hot if it splashes in your hand as you try to stir it from catching on the bottom of the pan!

zippychick

we have an older thread which will help

ill merge this later

Zip

carlamarie_2

Thanks for all your help!
We decided to fry it up and serve alongside out dinner to see what it was like before basing a meal around it. Needless to say, we won't be getting it again!
Only our youngest ds who's two liked it, but he eats anything and everything so his opinion isn't something we take into account!
But, hey oh, you never know unless you try...

-taff

it's pretty bland unles you have it with something tasty. If I make it, I make it with parmesan and maybe rosemary chopped up in it, then fried in slices or as a lump with a strongly flavoured sauce, made like a normal bolognaise, but extra porcini mushrooms and red wine, or a very strong beef stew/bourginon etc.

It's basically a carbohydrate but as with pasta, needs something to give it flavour...

joedenise

I use the loose kind in the same way as breadcrumbs - makes a good crispy coating to chicken, fish etc. Can make it tastier by adding herbs or spices.

Denise