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| So Ive never made Polenta...I've viewed several recipes and thought id try it... so i sauted onion mushrooms and garlic finely diced with white wine butter and evoo...then i add chicken broth and polenta...finished at the end with some gorgonzola (maybe 2oz)....UGH!!! horrible taste!!! I must have done something wrong after setting it up in the refrig to cut into bite size pieces of course i popped one...spit it out the rest went into the garbage can...It set up good but the combo of taste was horrible looking for and Italian flavored one..Help with a T&T recipe.TIA |
Follow-Up Postings:
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- Posted by nancylouise (My Page) on Thu, May 7, 09 at 7:57
| The polenta I make has always been very basic. Not much added to it but parm. cheese. This is the recipe I use. It comes from my hors d'oeuvres and appetizers cookbook. 3 2/3 cups water Bring water to a boil in a large pan. Stir in polenta and salt. Cook stirring constantly,until thick (About 5-10 minutes). Stir in cheese and pepper. Pour hot polenta into loaf pan and cool completely. When cooled unmold from pan and cut into slices. I cut the slices into triangles and put them on a lined baking sheet. Brush them with olive oil. Put them under a broiler til they get a little toasty brown, maybe 2-3 minutes. Cool them and top them with a topenade or salsa. What ever you feel like putting on top. Enjoy, NancyLouise
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| I prefer polenta warm, but this one has a nice flavor that might work as a base after it's been cooled and sliced. Becky Cheesy Polenta Recipe By : Amount Measure Ingredient -- Preparation Method 1. In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve. Source: - - - - - - - - - - - - - - - - - - - NOTES : Made 10-2-08 Used 1/2 & 1/2 for milk and subbed parmesan for cheddar. |
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- Posted by eileenlaunonen (My Page) on Thu, May 7, 09 at 9:48
| Thanks!!! |
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- Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 12:32
| Eileen here's a recipe I really like, it's a Rachel Ray recipe for fried polenta discs with a picante topping mixed with marscapone cheese. I have made it before. It would make a fast, easy appetizer. The recipe calls for premade polenta, but you could make your own instead of buying it in a package. |
Here is a link that might be useful: Fried polenta discs with marscapone cheese.
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- Posted by eileenlaunonen (My Page) on Wed, May 13, 09 at 9:16
| That looks like a nice recipe thanks!!! |
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| Eileen.....how old is your corn meal? What you put into that polenta should have been delicious. I have a couple of times had rancid or old cornmeal....even once fresh from the store....and it can be simply horrible! Now I alwayst aste corn meal before I use it for any sort of bitter taste. But that recipe you posted sounded very good to me....unless your cornmeal was over the hill. Linda c |
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| Here is one from Giada that I made over the holidays. It was a hit, and there were no leftovers! Polenta Squares With Mushroom Ragu 2 cups boiling water 3 tablespoons butter, at room temperature 1 teaspoon salt, plus more for seasoning 1/2 cup quick-cooking polenta 1 tablespoon olive oil 8 ounces cremini mushrooms, chopped 1/2 cup chopped onion 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1 clove garlic, minced 3/4 cup dry Marsala 1/2 teaspoon all-purpose flour 2 tablespoons chopped fresh Italian parsley leaves Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes. Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper. Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately. Linda |
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