Polenta ideas anyone?

Consolation
Mon, 16 Sep 2013 14:17:04 +0000

I tried the tube polenta once when someone gave it to me. I found that it had a very odd, almost metallic, taste.

I usually make polenta with at least part milk, and add cheeses and sometimes other things. I had a great recipe that included golden raisins and gorgonzola. (Can’t recall where I got it…maybe the NYT Magazine.) I like it chilled, then cut and pan fried, or baked/broiled topped with basil butter, or poured on a plate with sauce or sauteed vegetables, shrimp, or anything. It’s great stuff. I make it with King Arthur stoneground yellow corn meal, whether you are supposed to or not. :)

BTW, a great way to form it into nice rounds without waste for later sauteeing/baking/broiling is to pour it into a lightly greased muffin tin.