WTF Polenta?
OK, so I get some things about polenta, but not really others. I understand that, raw, polenta is almost like grits, and prepared kinda similarly(or so i've been told). but once you've got your cakes/patties/whatever of polenta, what exactly do yo do with them? i've heard it said that in northern italy they're often used in place of pasta, but...uh, how? are there any "classic" or "iconic" polenta recipes?
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16 Comments:
If you prepare polenta and eat it immediately, it's not going to take a cake/patty form; it's soft and creamy, like grits. As such, it's an ideal accompaniment for a braise or other saucy preparation. Almost like mashed potatoes, rather than like pasta.
If you pour it into a shallow pan and chill it, then you can cut it into the cakes and grill, toast, or sear it. I've never actually bothered to do this, though.
Here's a great recipe for shrimp and grits that I've prepared a few times with polenta. It's very simple and utterly delicious, albeit not the iconic dish you asked for:
http://www.leitesculinaria.com/recipes/cookbook/shrimp_grits.html
renzata at 4:09PM on 06/29/08
We make it in a loaf pan. Let it set, cut into slices. Maybe make it with a little Parmesan in it, maybe some garlic & herbs.
Then pan fry them, throw a little bruschetta on top and serve with some Italian sausage. (So yeah, that's kind of like the pasta part of the dish).
cybele at 6:48PM on 06/29/08
My first introduction to polenta was a dinner at the CIA in Hyde Park. I grew up eating Polish food and this was a revelation. Gorgeous, delicious, wonderful...but I never felt that I could ever replicate it. So I haven't tried. It was served as one of the intro courses, but I could've happily eaten all they had left in the kitchen and foregone whatever else they brought out for the remainer of the meal, it was that good.
Anyway. They served it sliced in soft rounds, on small plates, with cheese and I think maybe some kind of tomato-y side. Heaven.
moibec at 8:21PM on 06/29/08
one of my favorite breakfasts is a bowl of soft creamy polenta topped by a fried egg, DH adds chorizo to his. when it's in cakes, i think of it as more of an appetizer or a side dish.
billyburgwife at 9:54PM on 06/29/08
The "in place of pasta" part is with sausage and tomato sauce in the winter... Mmmm. Or field mushrooms in a tomato sauce.
It's also delicious with gorgonzola, fontina, parmesan, and asiago thrown in.
Delfina at 11:19PM on 06/29/08
I think the "in place of pasta" is misleading, I would say it is more in place of mashed potatoes. One of the best meals I ever had as a kid was wild hare with polenta. It was a neutral ying to a gamey yang.
LearP at 11:34PM on 06/29/08
Creamy polenta with cheese is delicious - I generally serve mine in the winter with sauteed hearty greens and sausage. But pan-frying is definitely worth the effort! If you slow-cook your polenta, then spread it out to set, then pan-fry it, it will be crispy on the outside and creamy within - great with maple syrup and cinnamon for breakfast, or marinara and vegetables for dinner.
producestories at 12:34AM on 06/30/08
I love polenta lasagna! It's always so satisfying. Layer cooked polenta, tomato sauce, and cheese in a oven safe dish and bake. You can add some sausage, onions and peppers to the sauce if you want to go over the top. I'm sure a google search can provide more specific recipes. It can be a little too heavy for the summer however.
phillipjman at 1:00AM on 06/30/08
I will have to try some of the above, if it makes it that far. They sound delicious!
"Hi my name is cowprintrabbit and I'm a polenta-holic" I have to fix it just in time to serve it soft with the meal; if I make it ahead of time with the intention of cooling it to slice, I end up standing at the sink eating the whole pan...
cowprintrabbit at 3:33AM on 06/30/08
Chiarello did a "polenta party" on his show. He made a cauldron of bubbling, lava-like polenta and dumped it on a large cutting board set in the middle of his dinner guests. The guests sort of staked their claim to the area in front of them and then topped their portion with any of several concoctions he prepared for the event. It looked like a lot of fun and made for an interesting way to have polenta.
I love the stuff. It's Italian comfort food.
You can do lots with it. The Frugal Gourmet used to make plain polenta, pour it into a loaf pan and let it set. Fridge it overnight. Next morning, he'd slice it and throw it on a griddle, sizzling both sides until they were browned. Then serve with maple syrup. OMG.
A good way to cut your teeth on polenta is to make it with cheese - it makes a great side dish.
chiff0nade at 5:02AM on 06/30/08
It is a starch. Grilled, fried, whipped, baked.
JerzeeTomato at 7:52AM on 06/30/08
count me in as a major polenta lover. i eat mine with sauteed garlic and parmesan, with a big salad on the side.
i used to make an elaborate casserole with sliced set polenta and a cream sauce mixed with tons of fresh and dried mushrooms, all topped with cheese and baked. it was delicious but the last time i made it i realized it was really too rich.
cybercita at 9:18AM on 06/30/08
where i am from, when we eat cooked corn flour cream is as a sweet variety for breakfast... or on a cornbread or fritters. So polenta has never appealed a great deal to me. I tried making the solid kind with a mushroom ragu, but the results were so-so. I guess I did not season the polenta enough for my taste.
But I tried the other day a savory polenta version made with half-and-half and blue cheese that was AMAZING!!! I am planning on serving this for company soon...
Madelyn
KarmaFreeCooking
MadelynRodriguez at 1:48PM on 06/30/08
@Madelyn - Polenta is kind of like tofu, in the sense that it doesn't have much intrinsic flavor and has to be fairly highly seasoned in order to be interesting. I've found it needs more salt and more cheese than I think it should in order to taste good...so, it's not surprising that your blue cheese polenta turned out well. You might try the mushroom ragu again but season the polenta with a LOT of freshly grated Parmesan or Romano.
akk328 at 2:00PM on 06/30/08
I had a really good polenta side dish in a Brazilian steakhouse/churrascaria. It was crunchy on the outside and soft on the inside, really good balance for a whole bunch of meat. I think they fried it. Here's a good recipe I found (not the same thing but similar):
Polenta with Goat Cheese and Pine Nuts
Ingredients
1 log pre-cooked polenta
1/2 log goat cheese
1 handful pine nuts, toasted
Oil for frying
Directions
Slice polenta into circles about 1/2-inch thick. Place in fry pan with oil and cook for about 30 minutes, turning once. Make sure both sides are brown and crispy. Plate slices and crumble goat cheese on top. Add pine nuts and serve.
Hillary
Chew on That
Chew on That at 5:44PM on 06/30/08
I'm a polenta fan! I make polenta and spread it out on a jelly roll pan until it becomes firm. Using it as an appetizer during "happy hour", I use a small round cookie cutter to produce bite size pieces. The rounds can be topped with many things i.e. mushroom ragu sprinkled with romano cheese, goat cheese mixed with sundried tomatos etc. They are always a hit! In my opinion, polenta is a substitute for potatoes not pasta but I could be wrong! It's delicious any way you present it.
dianeb at 9:14AM on 07/03/08