I have the polenta from Aurora that you have to slice. Any recipe ideas out there? Thanks.?

Question

I have the polenta from Aurora that you have to slice. Any recipe ideas out there? Thanks.?

Answer 1

I'm simple - I slice it up, fry it up, sprinkle it with cheese and salt/pepper.  

Answer 2

I make a recipe similar to this, but I'm pasting one that actually has the measurements. I don't measure. =)

Polenta with Wild Mushroom Ragout

This recipe serves:  4 6 8  

1/4 teaspoon finely chopped garlic

1 cup skim milk

1 bay leaf

cayenne pepper to taste

1/4 cup cornmeal

1/4 cup grated Parmesan cheese

1/8 teaspoon salt

For the Wild Mushroom Ragout:

1 tablespoon olive oil

1 tablespoon chopped shallots

2 cups sliced wild mushrooms (shiitake, oyster, chanterelles)

8 plum tomatoes, quartered and skinned

1 sprig fresh tarragon, or 1/4 teaspoon dried

1/8 teaspoon salt

For the Polenta:

1. Heat the olive oil in a pot over low heat. Add the garlic and cook for 1 minute, keeping the heat low so the garlic doesn't burn.

2. Add the milk, bay leaf and cayenne pepper. Increase the heat and bring the milk to a boil.

3. Pour the cornmeal into the hot milk slowly, whisking constantly. After all the cornmeal has been added, cook 3 to 4 minutes more, stirring constantly.

4. Remove the pot from the heat and slowly stir in the grated cheese.

5. Season with salt and pepper to taste.

For the Wild Mushroom Ragout:

1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.

2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.

3. Add the tomatoes, tarragon, salt and pepper. Heat and simmer for about 5 minutes. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.

4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)

5. To serve, place a portion of polenta on a warm plate and spoon on the mushroom ragout.

Serving Size: about 1 cup

Answer 3

take the slices and cover with Parmesan cheese, sprinkle with a mixture of equal parts garlic and onion powders (NOT salt)  and bake until slightly crisp!  They are delish...

Answer 4

When I was a chef here in Canada we used it a few time for banquets were we need 200-300 portions, lightly grilled and served as an appetizer with antipasto, sauteed and smother in any number of sauces, sliced and lightly brown and layers with cheese like lasagna.

I have done a similar ragu to the one gentleman's recipe but it was when I was in B.C and we used 4 wild mushrooms in a marsala cream sauce, even used as a platform for roast chicken, veal and wild game is nice touch also, I see in the store's here in Toronto but have some much cornmeal it is coming out my ears, no pun intended.

Answer 5

I love polenta. The most common way for me is to heat  it up in the oven and then cover it with spaghetti sauce.

But here is a few recipe for you:

http://italianfood.about.com/od/polentar...