Polenta

[Guest guest]

> Hi everybody, I'm new here.

> I'm from Germany and can't buy what lots of you can buy-those polenta

> rolls that are ready-to-slice-and-prepare.So I thought somebody has a

> recipe how to make them (forming the polenta into rolls...) and

> experience how long they are storable in the refrigator.

> And second, I don't have this polenta yet but therefore tons of dried

> mushrooms.I need recipes what to do with them and maybe there are

> more varieties than sauce.Thank you!

 

This is my favorite way to make it, in the microwave. It turned out

perfect! To form the polenta, I put it in a bread pan and refrigerate it

overnight. It hardens up. To make a roll, I would let it cool and firm up

some at room temp. Then put in wax paper or saran wrap stuff and form it

into a log and then refrigerate.

 

I have lots of other recipes, but they are attached to meat recipes....I can

post those if ya'll want to, just ignore the meat and seafood parts. 8) If

ya'll don't want me to...I'll try to pick out the ones that are veg or can

easily be made veg. I don't often change recipes in the computer...I just

change them when I make them so if I send something with chicken broth

listed, please change it to veggie broth.

 

* Exported from MasterCook *

 

Pepper-Spiked Polenta

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooking spray

4 cups water

1 cup yellow cornmeal

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1/4 cup grated Parmesan cheese

 

Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt,

and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes

or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately.

 

Source:

" adapted from Cooking Light, December 1996, p 122 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 596 Calories (kcal); 8g Total Fat; (12% calories from fat); 20g

Protein; 108g Carbohydrate; 16mg Cholesterol; 1471mg Sodium

Food Exchanges: 7 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

[Guest guest]

At 06:12 AM 6/24/2000 , Thefairy8433158 wrote:

>Hi everybody, I'm new here.

>I'm from Germany and can't buy what lots of you can buy-those polenta

>rolls that are ready-to-slice-and-prepare.So I thought somebody has a

>recipe how to make them (forming the polenta into rolls...) and

>experience how long they are storable in the refrigator.

>And second, I don't have this polenta yet but therefore tons of dried

>mushrooms.I need recipes what to do with them and maybe there are

>more varieties than sauce.Thank you!

 

Hi Fairy:

 

Here's my fav recipe for polenta. I don't roll it. (I suspect that's just

a conventient way to package it for mass production.) What we do is butter

or spray a cake pan and place it in there spread out...and chill. Cut into

slivers or slender brownie bar shapes and fry in butter. OR, just eat it

in bowls right after it cooks with butter drizzled over. YEOW YUM!

 

Brenda Adams

 

* Exported from MasterCook *

 

Brenda's Polenta

 

Recipe By :I've been using this one recipe forever, source unknown

Serving Size : 3 Preparation Time :0:00

Categories : Polenta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cornmeal* -- yellow

1 teaspoon salt -- or more

3 1/2 cups cold water

 

* I use plain old Alber's brand, available at markets.

 

Put all into a tall saucepan or pot. Stir well. Bring to a boil. Put on

big oven mitt so that you don't get splattered and stir - let it boil a

few minutes and gradually turn down the heat to medium...keep stirring for

a few more minutes. After it thickens quite a bit and you've stirred a

bunch, (the idea is to get the rawness out of the mixture) turn down heat

to low and cover. Let the polenta simmer for a few minutes (so that it

steams a bit).

 

Yield: about 3 bowls or one 9-inch pan. Zero fat until you fry or butter

it. Try " I Can't Believe It's Not Butter " the spray -- it's good and no

fat/no calories. A bowl cooked is about 300 calories I figure..

Alber's says dry: 3 T. (30 G) equals 110 calories.

 

If I'm alone, usually ladle out one bowl for me. THEN: I put the rest in

a buttered pan for later frying or baking. I spread it out to the edges

of the pan, then I use plastic wrap to press it flat - using just my hands

to flatten. I cover with wrap and chill. Later, I sprinkle with flour,

salt and pepper, cut into cubes and fry in a mixture of canola oil and

perhaps some butter. (I intend to bake it with vegies and a sauce like

they make it at some of our fancier restaurants around town -- they charge

big bucks for it.)

 

You can chill the polenta and brush on some garlic oil, bake at 500

degrees for about 20 minutes.

 

Note: My husband never heard of this stuff until we met. I used to say:

" Honey, you've gotta try this stuff - I was raised on it -- tastes just

like buttered popcorn!! " Now it's a huge treat for him if I fry up a

batch - the whole family craves the stuff no matter how it's made. (I

notice my husband orders it when he goes out on business dinners to these

gourmet, expensive restaurants...I chuckle.) By the way, I now use " I

Can't Believe It's Not Butter " spray on it cooked the cooked 'mush' or

when you bake or fry it. It has zero fat OR calories and is a good

substitute for butter. Serve for breakfast - cooked or fried; dinner -

baked or fried. Brenda Adams <adamsfmle

 

 

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

[Guest guest]

The May or April Issue of Vegetarian Timers was practically devoted to polenta..

I don't have MC so I can't post it- but perhaps someone here s to the

magazine and can post some for you..

 

Have a great day!

 

 

 

 

Thefairy8433158 on 06/24/2000 09:12:14 AM

 

Veg-Recipes

cc: (bcc: Jamie Orozco/SHI)

polenta

 

 

 

Hi everybody, I'm new here.

I'm from Germany and can't buy what lots of you can buy-those polenta

rolls that are ready-to-slice-and-prepare.So I thought somebody has a

recipe how to make them (forming the polenta into rolls...) and

experience how long they are storable in the refrigator.

And second, I don't have this polenta yet but therefore tons of dried

mushrooms.I need recipes what to do with them and maybe there are

more varieties than sauce.Thank you!

 

 

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[Guest guest]

i usually just cut up the polenta (did it come in a tube? or is it a mix)

then i fry it, til slightly browned on each side, then i just put spaghetti sauce over it...yum!

 

cherrie

 

"I have from an early age abjured the use of meat, and the time will come when men such as I will look upon the murder of animals as they now look upon the murder of men." Leonardo Da Vinci

 

www.calypso.com/glittersvegpage

 

join my veggie icq active list! active list #73313964my icq number: 47113685

 

 

Anyone have suggestions for pre-packaged polenta. We bought Frieda's flavored polenta and aren't sure how to prepare it. We need a simple recipe to start us off. How would we use this with pasta sauce?

Thanks!

 

Chris

[Guest guest]

In a message dated 1/8/01 3:02:17 PM Eastern Standard Time, ChrisandBrianR writes:

 

 

.. We took your suggestion and fried it

up with sauce and it was delicious!

 

Now I can't wait to try doing this with my polenta! I had always thought polenta tasted rather boring...

Kim

[Guest guest]

Haven't tried polenta in the way you suggest, so can't say much about

that. But - if you're open to something new, as you say, hey why not try

tempeh? That's my new discovery this year and I love it. Good luck ;=)

 

best,

pat - canada

 

--

PAT (In London, Ontario)

Email List: townhounds-

(townhounds/)

Personal Email: SANTBROWN

Personal Webpage: http://www.angelfire.com/art/pendragon/

----------

* " Until he extends the circle of compassion to all living things, man

will not himself find peace. " - Albert Schweitzer

* " Don't be afraid. Just start the tape. " - Anne Rice

* " I don't do pawprints. " -- Snoopy

----------

[Guest guest]

don't give up on polenta. it's really good if homemade. that stuff in

a tube is just blecky.

 

kate

 

:

: Swiz <buttercup_bb [buttercup_bb]

: Wednesday, January 15, 2003 5:06 PM

:

: polenta

:

:

: well I tried it last night-panfried it, and found in a recipe book

: that you can top with bbq sauce. Well it wasnt much and I dont think

: I will be buying it again lol! But hey I tried something new so I am

: proud. Got past the tofu block, and I use tofu now, but polenta is a

: no-go :-( hmmm what should I try next?

:

: Angela

:

:

:

[Guest guest]

I found some Polenta in the store in a plastic tube with some herbs and

spices in it. Do you just fry it up? Polenta sounds good. We like cornbread

real well and we like grits too. Robin in NC

 

 

 

[Guest guest]

In a message dated 1/19/2003 4:33:52 PM Central Standard Time,

rwhitt1212 writes:

> I found some Polenta in the store in a plastic tube with some herbs and

> spices in it. Do you just fry it up? Polenta sounds good. We like cornbread

>

> real well and we like grits too. Robin in NC

>

you can, or put in the microwave, also can be sliced and ate in a sandwich.

 

 

 

Anna

 

 

 

[Guest guest]

polenta

[poh-LEHN-tah]

A staple of northern Italy, polenta is a MUSH made from cornmeal. It can be

eaten hot with a little butter or cooled until firm, cut into squares and

fried. For added flavor, polenta is sometimes mixed with cheese such as

PARMESAN or GORGONZOLA. It can be served as a first course or side dish and

makes hearty breakfast fare.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD

LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

http://eat.epicurious.com/dictionary/food/index.ssf?TERM=polenta

 

This is the way I have been making it recently. It is really good and very

easy. The numbers are the calorie counts.

 

Recipe Name: MICROWAVE POLENTA - 113 (141 + CHEESE)

Category: SIDE DISH

Serves: 4

 

2 c. chicken broth - 20

1 1/2 c. water

(I use fake chicken stock powder and 31/2 cups boiling water)

1/4 tsp salt

1 T. butter - 101

3/4 c. coarsely ground polenta (cornmeal) - 330

1/4 Cup parmesan cheese (optional) - 114

 

Bring broth and water to boiling in a large

(2 or 3-quart) bowl in the microwave.

 

Mix in salt and butter, then cornmeal in a thin stream,

stirring rapidly, until smooth.

 

Return bowl to microwave and cook on high 18-20 minutes,

stirring every 4-5 minutes. Stir in cheese, if using.

 

Serve hot.

 

Lee-Gwen

[Guest guest]

I usually saute it in rounds with minced onions, garlic, herbs and

cover it wil a thin layer of pasta sauce. Look in the sauce folder,

there are some of the best pasta sauces and other sauces that would be

a good garnish.

Marsha

 

, " christie_0131 "

<christie0131 wrote:

>

> I have some readymade polenta which needs to be eaten in the next

> couple of days. How would you use it? What would you serve it with?

> All ideas welcome. (I'm sure there will be recipes in the files but

I

> wasn't sure where to look for them.)

> TIA

> Christie

>

[Guest guest]

> I have some readymade polenta which needs to be eaten in the next

> couple of days. How would you use it? What would you serve it with?

> All ideas welcome. (I'm sure there will be recipes in the files but I

> wasn't sure where to look for them.)

 

 

Readymade like in a tube?

 

In any case - my favorite is by slicing, broiling the slices, and

topping with bruschetta stuff (chopped tomato, garlic, basil, balsamic

vinegar).

[Guest guest]

Hi Christie-

 

I was just this second looking at a magazine that has a recipe for baked

polenta fries so weird!

 

Baked Polenta Fries

2 tubes plain prepared polenta

3 T. olive oil

course salt & ground pepper

1 teaspoon dried Italian seasoning or dried oregano

 

Preheat oven to 450F. Unwrap & cut each tube of polenta in half crosswise.

Then cut each half lengthwise into 8 wedges.

 

Drizzle olive oil on a larege rimmed baking skeet. Place polenta wedges on

baking sheet; season with salt & pepper and turn gently to couat with oil.

Arrange wedges in a single layer.

 

Bake, turning once with a thin metal spatual, until golden and crisp, 45-50

minutes. Drain on a paper towel lined plate. Transfer to a shallow dish & toss

with Italian seasoning before serving.

 

Sounds pretty good to me!

Jade

 

christie_0131 <christie0131 wrote:

I have some readymade polenta which needs to be eaten in the next

couple of days. How would you use it? What would you serve it with?

All ideas welcome. (I'm sure there will be recipes in the files but I

wasn't sure where to look for them.)

TIA

Christie

 

 

 

 

 

 

[Guest guest]

or top with chopped roasted red bell peppers, minced

shallot, minced garlic and chopped olives.

Donna

 

--- Amy <sandpiperhiker wrote:

 

> > I have some readymade polenta which needs to be

> eaten in the next

> > couple of days. How would you use it? What would

> you serve it with?

> > All ideas welcome. (I'm sure there will be recipes

> in the files but I

> > wasn't sure where to look for them.)

>

>

> Readymade like in a tube?

>

> In any case - my favorite is by slicing, broiling

> the slices, and

> topping with bruschetta stuff (chopped tomato,

> garlic, basil, balsamic

> vinegar).

>

>

>

>

>

>

 

 

 

Nobody told me there'd be days like these

Strange days indeed

most peculiar

Mama.

Everybody's smoking and no one's getting high

Everybody's flying and never touch the sky

There's Ufo's over New York and I ain't too surprised.

Nobody told me there'd be days like these

Source: John Lennon - Nobody Told Me

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I saw the polenta stuff in a tube but I didn't know what to do with it.

Can I make it into a sandwich after I fry it up?

Would that work, say like a pita bread kind of sandwich.

Joseph

[Guest guest]

, " rollinmonkeyman "

<rollinmonkeyman wrote:

>

> I saw the polenta stuff in a tube but I didn't know what to do with it.

> Can I make it into a sandwich after I fry it up?

> Would that work, say like a pita bread kind of sandwich.

 

 

You could, but it'd be pretty messy. Better to eat it with a fork, or

as an open face sandwich?

[Guest guest]

Thank you for all these suggestions - I knew you guys would come up

trumps for me! My polenta is in a rectangular plastic vacuum pack so

I'm guessing it will be the same sort of stuff as you have in a tube.

I should have enough to try a few of these suggestions - so that's

dinner sorted for the next couple of days - thank you.

 

Now for my next question - if I were to make it from scratch in the

future: I have 2 packages, one of polenta meal which is gritty like

very fine breadcrumbs and the other of yellow corn flour which is fine

like flour - would I use the first one to make polenta?

 

TIA

Christie

[Guest guest]

> Now for my next question - if I were to make it from scratch in the

> future: I have 2 packages, one of polenta meal which is gritty like

> very fine breadcrumbs and the other of yellow corn flour which is fine

> like flour - would I use the first one to make polenta?

 

 

Yup. The second will give you glue! (Or tortillas *lol*)

[Guest guest]

it's also good kept soft & topped w/butter & cheese or a stew.

 

genny_y2k <genny_y2k wrote: Oh never again call it *Corn Meal

Mush*..LOL I love it hot as a

cereal, cold sliced and fried with any number of sauces, mixed with

spices,onions and garlic and topped with parmesean cheese. Never tried

it in Lasagna but you can bet I will.

Deanna

 

 

 

 

 

[Guest guest]

I had not eaten polenta in a long time but just tried it again recently.

 

It could make a really cool appetizer.

 

- Slice the polenta into 1/4 in. slices.

- Bake per instructions, adding cheese slices for the last 3 minutes.

- Spice up some heated refried beans with green Tobasco sauce.

- Top polenta with beans using a pastry bag or (easier) melon baller-type

scoop.

- Garnish with cilantro.

 

This would look impressive and taste good, too. (Looks like pate, tastes

like a tamale.)

 

Of course, my boyfriend thought I said I was cooking placenta... no amount

of piped topping or fancy garnish could dress that up!

 

Best,

 

Caitlin