[rec]Polenta (The Italian's version of cornbread)

[mitchell]

6 cups water
2 cups polenta or yellow stone ground cornmeal
1/4 cup butter
1/4 cup parmesan cheese
1 1/2 cups prepared sauce of choice

In a large heavy gauged pot bring the water to a rapid boil; gradually begin to stir in the polenta. Stirring constantly. Reduce the heat when all the polenta has been added. Simmer gently for about 25 minutes, until the mixture becomes very thick. Please make sure to constantly stir with a long wooden spoon to avoid burning or sticking to pot. Stir in the butter, mixing well. Remove from heat and spoon into a 1 1/2 quart buttered glass bowl. After 20 minutes invert on to a serving platter and sprinkle top with the grated cheese. Slice into wedges and serve warm with the heated sauce on the side. (Serves 6)

 

[mitchell]

This isn't the Italian's version of cornbread but rather their version of corn meal mush.

The word "polenta" sounds much more appetizing than "mush" doesn't it?

Actually, the stuff is pretty good. What you don't eat tonight can be sauteed in olive oil the next night.

I like it with a nice red sauce sans parmesan myself.

 

[mitchell]

Polenta boiled the night before and poured into a loaf pan can be cut in the morning, fried, and eaten with maple syrup. It is a little finer than corn meal. I use 3 parts water to one of polenta for frying, 4 parts water to one for grits-like polenta.

 

[mitchell]

I boil with lots of water, much like the recipe. So far, it only tastes good to me with some kind of fat melted/cooked in: olive oil, cheddar or parmesan.

I serve immediately with one or more of the following to stir in:

sliced red peppers, cucumbers, tomatoes
salsa
marinara
chili
cheese

 

[mitchell]

I also add in some crushed red peppers, Italian seasonings, grated cheeses, chopped onion or chopped sun-dried tomatoes at various time for variety..... I also love this stuff sliced and fried in olive oil or unsalted butter. I'll serve it with scrambled eggs mixed with American cheese pieces broken into the eggs before scrambling in the pan in place of the toast for breakfast. Fluffy Hubby also likes the left over pasta fried with a bit of garlic and oil added to the breakfast meal. That one I pass on....

 

[Walrus Whisperer]

I make a corn meal mush thing with grits. Whenever I make grits for breakfast I make a lot extra, put it into those tiny bread pans (get it in fast before it starts to jell), dump out when cool, wrap in plastic and refrigerate till I'm going to use it, slice and fry till crispy. all I ever put on them is salt. Wonderfull....

 

[LindaSW]

We are Friulian, northern Italian. This is soul food for me, growing up we ate it all the time, it's peasnat food, no cheese or any of that fancy stuff that we add now-a-days. It was always firm and served on a cutting board with a tea cloth over it to keep it warm, we also cut it with a thread.

http://www.madeinfriuli.com/index.php?n=52

We had it for breakfast cold or warm, cubed with milk, for lunch we put slices in the broiler toast both sides, then added munster or fontana cheese on it and let it melt. Dinner added as croutons (actually a filler, so everyone ate) to soup. My children now (29 and 27) ate it all the time too but not for breakfast. And we're still eating it........

 

[Walrus Whisperer]

LindaSW, It never occured to me to put the slices under the broiler-That would crisp them without the fat in the frying pan-and boy does corn meal mush soak up the grease. Great idea!

 

[cin]

Mom used to make us corn meal mush with butter, brown sugar, and milk for breakfast. yumm I think it's time to make it again.

I've never tried polenta. I've seen rolls of it in the market and always wondered about it.

WW, love the idea of frying leftover mush, but never knew how to do it easily. Cool thanks.

 

[cin]

Okay, I am wondering if I can press that mush into a casserole dish or pie plate and make a tamale pie with it. That sounds great in this cooler weather.

I am assuming that everyone has had it, but just in case, throw in some chili and some cheese on the top and bake.

 

[cin]

Be sure to do the 3 parts water to 1 part cornmeal for the tamale pie. I unfortunately used a cup too much water, and it was more like tamale slop. No bueno. I haven't flopped anything that bad for awhile.
There's always next time, but I'm afraid if I mention tamale pie again, the kids will run screaming in terror.