I have purchased rolls of polenta or mush - whatever you want to call it. G likes it fried and I don't find it too bad either. That stuff is kind of pricey!
I decided to try to make it myself. Well let me tell you - it's just crazy easy to make.
POLENTA
4 C water (or broth to add flavor)
1 tsp. salt
1 C cornmeal
Milk, butter, salt and pepper to taste.
In a heavy saucepan, bring the water and salt to a boil and gradually whisk in cornmeal.
Continue to whisk until the water returns to a boil and polenta begins to thicken, then turn the flame to low. Simmer, stirring every 10 minutes or so, until polenta is thick and pulls away from the side of pan, about 40 minutes. If it seems to be too thick add a splash of milk.
Remove pan from heat and keep covered until serving. Season with butter, salt, milk, to taste.
This is basically if you want it like a thick oatmeal.
I dumped mine into a 7 x 4 loaf pan and refrigerated. Now I cut slices and fry in a bit of melted butter till lightly browned on each side.
You can add chopped onions, peppers, shredded cheese, bacon, parm, ham pieces, etc., anything you like for a savory polenta.
It can be fried and then topped with butter and syrup for a sweet polenta.
You can't get a much cheaper dish, that is filling and yummy. Give it a try if you haven't before. You might be surprised and like it!
ENJOY your weekend!
I turn up my nose at the thought of that! LOL Nancy
ReplyDeleteCheryl, This is a staple at our house. It's a multicultural thing, I think but DH's family claims it as an Italian dish. We always have it when I do a pot roast as DH puts gravy on it. That's how it was when they grew up.
ReplyDeleteGrits are pretty much the same only white.
Oh my, with gravy - now that sounds yummy. We will have to try that.
DeleteI think most nationalities have some sort of dish like that.
Do you add any extra ingredients to yours?
If you flavored it with things so it didn't taste like polenta it would probably be okay. :)
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ReplyDeleteCheryl, On the polenta...no I have never put anything in them just a little salt when cooking. I have seen some recipes where they put cheese in it, but not for me. I just like it plain or I put milk and sugar on it like cornmeal mush.
ReplyDeleteMy friend slices it and coats it with flour so it doesn't pop as much when she fries it.
ReplyDeleteHi Crystal - I just saw your post today. I wondered about that, I will give it a try.
DeleteThanks for visiting CFC and please stop by again.
We love getting new ideas and meeting new people.
great idea, thanks, Crystal, on the flour, we often make cornmeal mush and fry it up after it sets overnight for breakfast.
Deletewe pour the warm polenta into a loaf pan, refrigerate it, then slice it in the morning, fry, serve with syrup, tastes like really sweet cornbread with the syrup on it, remember to salt the polenta when making it or it will taste too flat
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