forum: Food & Drink

#1 Sun 22 Apr 07 3:34pm


Occupation law student
From johannesburg
Member since Wed 22 Nov 06

interesting things to do with polenta

hey guys! so i know you can make polenta with cheese and jamie's got that deep fried polenta fritters in his book jamies italy, but what else can you make with polenta?
please help!!  big_smile

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#2 Mon 23 Apr 07 1:53am


Forum champ
From Scotland
Member since Thu 15 Jul 04

Re: interesting things to do with polenta

Hi asmita -

Lots of choices on this link.

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#3 Mon 23 Apr 07 3:21am


Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: interesting things to do with polenta

a basic thing that is a favourite of mine is to chill the polenta in baking dish for two days..  use a length of dental floss to slice thin pieces. you can try using a knife for that but it is so sticky you usually end up with a mess.   place the slices on a cookie sheet and grill under the broiler till toasted golden brown. flip and toast the other side.  this can also be done over a bbq grill although it can have a tendecy to fall apart.

this brustalada polenta is great with stewed dishes ,  when cold can be broken up and eaten with milk for breakfast. My fathers favourite dessert was pieces of this eaten with strong cheeses and assorted fresh fruit.

Only a fool argues with a skunk, a mule or a cook.  { cowboy saying}
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#4 Tue 24 Apr 07 9:15am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: interesting things to do with polenta

Scallops on Polenta with Mushrooms

The Polenta
1 cup milk, boiled
3/4 cup stone-ground corn meal
A pinch salt
1/4 cup sun-dried tomatoes, chopped
2 whole green onions, white and green parts chopped
1 clove roasted garlic, mashed or minced
Good, though not peppery olive oil
The Scallops
4 large sea scallops
Kosher salt
The Sauce
1/2 cup chicken soup
1/4 cup morels, dry, or any mushroom
1/4 cup porcini mushrooms, dry (must use porcini)
1/2 cup crimini mushrooms, thick sliced (fresh -- must use these)
1/4 cup Marsala wine
2 tablespoons butter (very cold)
To make the polenta: boil the milk and add the salt. Slowly stir in the cornmeal and stir for 8 minutes adding a little more milk if needed to correct the consistency. Then add the tomatoes, scallions and garlic and stir one more minute.

Grease a 9 by 9 inch pan and pour the polenta into it. Spray a spatula with a non-stick vegetable spray and smooth the top. Cover the polenta with plastic wrap and chill it until it is firm and cool.

When you are ready to serve, you need to cut the polenta into nice-sized triangles large enough to hold the scallop as a base on the plate and still stick out a little beyond the scallop. So, cut the polenta into triangles, remove them from the pan, and paint both sides with the olive oil (or use just plain vegetable oil). Heat a grill pan to hot and grill each side of the polenta so grill marks show and the polenta has a grilled, charred smoky taste. Place the slices on the plate.

Salt the scallops on the top and place them, salt side down, into a hot dry non-stick pan. Salt the up side. When the scallops are seared then turn once and sear the other side. When done remove from the pan and place atop the polenta.

In the same pan the scallops were seared in, pour the chicken soup, mushrooms and Marsala wine. Cook to freshen the mushrooms and slightly reduce the liquid, then stir in the cold butter as a binding agent that will thicken the sauce as well as enrich it. Spoon the sauce and mushrooms over the scallops and polenta.

Polenta Gnocchi with Butter, Prosciutto and Parmigiano

2 cups (200 g ) finely ground corn meal
An abundant quart (liter) whole milk
1/2 cup unsalted butter
1/4 cup melted unsalted butter
3 yolks
3 ounces (75 grams) prosciutto with the fat trimmed away, shredded
2 1/4 cups (120 g) freshly grated Parmigiano
Salt, white pepper and a pinch of freshly grated nutmeg
Bring the milk to a boil in a deep pot and sift the corn meal into it, stirring briskly. Season the mixture with a healthy pinch of salt, white pepper, and a grating or two of nutmeg (1/16 teaspoon), then mix in the melted butter and stir forcefully making sure the mixture doesn't stick to the sides of the pot, for a half hour.
Then remove the pot from the flames.

Lightly beat the yolks with a tablespoon of milk and mix in the shredded prosciutto. Moisten your work surface with cold water. Mix the eggs and 2 tablespoons of grated cheese into the polenta, and turn it out on your work surface; spread it to slightly more than a finger thick with a broad-bladed knife dipped frequently in hot water and let it cool completely. This will take about an hour.

Using a 2-inch or so (5 cm) diameter round cookie cutter, cut the polenta into rounds. Use the remaining butter to butter a baking tin, then layer the polenta rounds in it, spreading each layer with a little melted butter and some grated cheese. Continue until all is used up, then bake the polenta in a 375 F (185 C) oven until it is heated through and the top is browned. Serve at once

Baked Polenta With Mushroom Ragout


                          MUSHROOM RAGOUT
  1              large  onion -- chopped fine
  4             cloves  garlic -- minced
  1           teaspoon  dried rosemary -- crumbled
  3        tablespoons  olive oil
  1              pound  white mushrooms -- sliced thin
  1            package  fresh shitake mushrooms -- quartered if large
  1         tablespoon  tomato paste
  1                cup  dry red wine
  1         tablespoon  cornstarch
  1 1/3           cups  beef broth
  2          teaspoons  worcestershire sauce
  6               cups  water
                        Polenta Corn meal (Enough)
  1         tablespoon  olive oil
  2        tablespoons  unsalted butter -- cut into pieces
  1                cup  parmesan cheese -- freshly grated
     1/3           cup  parsley -- minced, fresh
     1/4         pound  mozzarella cheese -- diced fine
Make the mushroom ragout: In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper. In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste. Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout. Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled. Preheat the oven to 4000F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

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#5 Tue 24 Apr 07 4:54pm


Forum champ
From Vienna, Austria
Member since Wed 18 Aug 04

Re: interesting things to do with polenta

How about a savory polenta tart? I don't remember the exact measurements but here the basics:

- cook the polenta in water with some butter, salt, white pepper and nutmag
- butter a baking tin (one of those where the edges come loose is best) and spread with the slightly cooled polenta.
- top with topping of choice
- if you like you can have it open faced or coverd with another layer of polenta
- bake it in the oven until the top starts to look golden

Here some fillings/toppings:
Onion and salsiccia (Italian sausage)
Fry and cook down a few sliced onions in butter or olive oil until nice and golden, adding a splash of white wine now and then. For seasoning add salt, pepper, thyme.

Spread this on the polenta base and sprincle with sausage meat from salsiccia sausages and a little cheese. Bake in the oven

Make your favorite ragu to a fairly dry consistancy and let it cool. Spread it on the polenta. I like this version best when covered with another thin layer of polenta. Then I let it cool down a little and only cut it open at the table.

Mushrooms and Cheese
Saute some mushrooms either wild ones or add a bit of soaked dried porcini for a "gamey" taste. Season with thyme, parsley, garlic, salt pepper or as desired.
Top with cheese (eg Taleggio)

Last edited by LadyRed (Tue 24 Apr 07 4:54pm)

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#6 Tue 01 May 07 7:40pm


Occupation law student
From johannesburg
Member since Wed 22 Nov 06

Re: interesting things to do with polenta

wow thanks guys! these ideas sound great, im definately try them out!  smile

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