How should I cook and serve polenta?

Question

give me your fave tasty reicpes, thanks : )

Answer 1

Cook it to be thick enough to set in a bread pan.

After it cools dredge it in flour and fry it.

Pour on the maple syrup and enjoy.

You can make savory versions by adding sausage or herbs etc. But then no syrup of course but as a side dish.

Sorry about the meat. I miss the section it is posted in.

Answer 2

I have been making polenta for years but sometimes find the constant stirring of of stovetop cooking to be a pain.    

Several years ago, I discovered (via the Microwave Gourmet cookbook by Barbara Kafka) that the Microwave makes an excellent polenta and does it with very little effort (and NO LUMPS)

Here is the recipe

    *   4 cups water

    * 3/4 cup cornmeal

    * 2 teaspoons kosher salt

    * 3 tablespoons butter

    * pepper

    * 1/4 cup gorgonzola

Directions

1.  in 2 quart souffle dish combine water, salt,and cornmeal, cook on hi for 6 minutes stir, cover with paper towel and cook on hi for 6 minutes.

2.   stir in butter, pepper, cheese.

Done

Answer 3

The beauty of polenta is that it really isn't hard to cook and can be subject to so many variations.

A basic way to eat it is to just bring your water to a boil, then add in your polenta, making sure to stir constantly until the water is all absorbed, and then add in a tbsp of butter and freshly gratted parmigiano-reggiano.

Answer 4

i like it grilled or pan fried. on the grill it is good with a little jalapeño pepper mixed in topped with goat cheese, if you can eat that.

I just buy the instant stuff that cooks up in one minute,add a little salt and pepper, and finely diced jalapeño,  then spread it on a baking pan lined with wax paper about 1/2 inch thick. Put it in the fridge for an hour or so.

Take a large round cookie or biscuit cutter, and cut rounds of polenta. Brush both sides with olive oil.

Grill or pan fry for about two or three minutes per side.

Top with crumbled goat cheese.

Answer 5

go to goodle n type dolma it's an arabic recipe

Answer 6

I just came across this then remembered your question:

http://blog.vegcooking.com/2008/07/cream...

Hope it works!

Answer 7

A honey Polenta cake is the best, I am not sure how to make it but you could probably google it.

Answer 8

I think my mom used to by logs of this stuff?  She fried it and we ate with syrup.

Answer 9

Here's my favorite sauce for polenta and baked tofu (I never measure but it always turns out good):

Saute 2 cloves garlic, 1/2 tablespoon fresh ginger for 2-3 min. Add handful of chopped shiitake mushrooms (about a cup). Saute til cooked through. Add about 1 cup soymilk (or heavy whipping cream if you prefer) and 2 T soy sauce (or Braggs). Let cook a few minutes, if using soymilk or regular skim milk, use cornstarch to thicken. Once thick add cilantro to taste (I use about a handful b/c of love it) juice of one lime and sriracha hot sauce (if you like it spicy!)

Answer 10

follow instructions or go to cookeryclub.co.uk

It is poured in to boiling water or stock and stirred until thickened, olive oil is added and

other choice flavourings like herbs, parmasan cheese and garlic - with seasoning.

Serve like a mash with grilled meats.