Polenta

[Milims]

I'm really interested in using Polenta. I've made corn bread this morning (it's in the oven right now so I can't say how it's turned out!) and I have a few reipes for chargrilled polenta and polenta frittata - does anyone else have any suggestions?

[ina]

I like it cooked as a milk pudding - like semolina, but with lots more bite to it! I use the coarse polenta, too; that helps.

And otherwise just in the ordinary way, as an accompaniment to veg - like pasta.

[Shirley]

It's really nice in pastry - adds a lovely crunch.... in cake (have a feeling that there is a recipe on ish somewhere) and I often just add a couple of ounces to a bread mix to give a fantastic crust.

[Millymollymandy]

I don't know how anyone can like it in cakes or bread as it is sooooo gritty!

Cooked as polenta (the porridge stuff) with or without cheese it is really boring. Actually I wonder how something that starts off as wonderful as corn can turn into something so completely dull!

[wulf]

I normally put my dough on an upturned baking tray sprinkled with polenta for the final rising before going in the oven, which stops it sticking and makes it easy to transfer to the baking stone. It adds some texture and colour to the bottom of the loaf but certainly not grittiness.

Wulf

[ocailleagh]

In a similar vein, I often use it to flour pizza dough with, again to prevent sticking, and to give the pizza base a little extra crunch. Never had much luck making actual polenta though!

[Milims]

I ended up making 3 lots of corn bread yesterday - one sweet and one savory. It's good with home made baked beans! My son has come down this morning and asked for it for breakfast - I guess it's a hit in our house!

[cinders]

i love corn bread with chilli and rice or pinto beans seasoned etc to taste

[ina]

HOnestly, folks - try and get the coarse polenta meal. I don't much like the fine stuff (except for baking purposes); but the coarse polenta, cooked like porridge, is great!

[farmerdrea]

Like Ina, I use the coarsest polenta I can find and cook it like porridge with the addition of feta and chopped fresh rosemary with a little sea salt - our favourite way to have it, even for breakfast.

Or, cook to a porridge consistency as above (even nicer if you use a chicken or veggie broth as the liquid), pour into a lightly oiled pie tin and sprinkle with parmesan or other hard cheese and put it under the over grill till it's golden and bubbly on top. Let it cool and then you can serve it in slices.

Andrea
NZ

[ina]

Using half milk, half water and a pinch of salt is good, too.

[Millymollymandy]

I think there is a world of difference between Polenta which is a coase cornmeal, and maize flour which those of you who don't notice any grittiness use.

Unfortunately this is called Polenta in England, which it is not. It is maize/corn flour!

My mum asked me to get her some polenta, which I duly did. She then complained because it wasn't what she wanted - she said the polenta she bought was a fine flour! That's CORN FLOUR

I do have a finer ground maize meal bought in France, but it is still gritty!