Polenta recipes

[13m]

We've enjoyed polenta chips at a local restaurant and decided to buy some polenta for cooking at home. We ended up with vast quantities of tasteless orange mush.

Any recipes please guys?

[MantaMike]

My favourite way of cooking Polenta is a Hugh F-W recipe for polenta chips, dead easy and really tasty. cant remember the quantities, but roughly this is what you do -

Make the polenta per the instructions on the packet.

Whilst polenta is bubbling away, fry Garlic, Chilli and Rosemary in Olive oil. Once the Polenta is cooked add the oil mixture to the polenta along with a decent quantity of hard cheese (parmesan or strong cheddar) season and stir.

Pour the polenta mixture onto a cold plate or slab so it sets to about 3cm depth, leave to cool for an hour or so to set.

Once set cut the polenta into large chips and shallow fry until crispy.

eat and enjoy, with a good chilli & tomato sauce for dipping.

[HarryFlatters]

It needs way more salt and parmesan than you'd think... Much more salt than mashed tatties, for example.

I made a lovely oxtail and pork shoulder ragu a few weeks ago and it was excellent on a bed of soft polenta.

[krallicious]

For 500g Polenta.

Mix 1 litre of milk, cream and stock (veg or chicken). Boil and add the polenta and stir. Turn the heat down. Add cheese, salt pepper, nutmeg and fresh rosemary.Stir until it reaches the consistency of wall paper paste. Mix well and pour into a clingfilm lined dish. Spread out and place some clingfilm over the top and weigh the polenta down in the fridge overnight.

Turn out and cut into pieces, top with cheese and grill.

Or, don't bother with tipping it into a dish. Add a bit more milk and serve immediately.

[13m]

It sounds like it's basically a vehicle for cheese and seasoning.

[krallicious]

krallicious said:

For 500g Polenta.

Mix 1 litre of milk, 1l cream and 1l stock (veg or chicken). Boil and add the polenta and stir. Turn the heat down. Add cheese, salt pepper, nutmeg and fresh rosemary.Stir until it reaches the consistency of wall paper paste. Mix well and pour into a clingfilm lined dish. Spread out and place some clingfilm over the top and weigh the polenta down in the fridge overnight.

Turn out and cut into pieces, top with cheese and grill.

Or, don't bother with tipping it into a dish. Add a bit more milk and serve immediately.

[krallicious]

13m said:

It sounds like it's basically a vehicle for cheese and seasoning.

It is. Makes a change from rice, pasta or potatoes.