Got a slab in the cupboard and can’t think how to make it yummy. Simple ideas please.
Covering it in gravy is one option but I am sure than the masses here can do better than that.

Google lemon and polenta cake…..

https://www.williams-sonoma.com/recipe/jalapeno-cheddar-corn-bread.html

cornmeal/polenta are basically the same thing

Replace it with chips.

And cover them with gravy.

Google lemon and polenta cake…..

Nigella’s.

(Though, that uses the granular stuff rather than a ‘block’)

In the village my FIL comes from they spread polenta on a suitably covered table and then top with bolognaise.

Replace it with chips.

is the correct answer

Got a slab in the cupboard and can’t think how to make it yummy.

Use it to weigh down the menu for the Chinese Takeaway.

DIY?

Pretty much the only thing polenta is good for is a building material.

Valid point about the chips.
Could I use it to ghetto tubeless my tyres?

I once bought that pre-made slab polenta.

I think you’re supposed to fry it.

Still tasted rank.

I’d bin it.

Missus made Nigella’s polenta, lemon and raspberry cake yesterday – highly recommended (but as pointed out, uses loose polenta, not cooked).

Otherwise we sprinkle a bit on potatoes before roasting, and use on pizza bases to stop them sticking. Once tried making cooked polenta from the meal – it involves about an hour of constant stirring, and the end result is rank.

Probably, it’s quite slimey.

I think you’re supposed to fry it.

Dunno if that’s a quirk of the pre-made stuff, but proper polenta chips are epic.

Can also make polenta ‘roast potatoes’ same idea, just make it a ball and shallow fry/roast in the oven like you would potatoes.

Once tried making cooked polenta from the meal – it involves about an hour of constant stirring, and the end result is rank.

Add water, stir until smooth, leave to set, done.

Boil it; then throw the water away.
Boil it again; then throw the water away.
Boil it again; then throw the water away.
Boil it again; then throw the water away.
Boil it again; then throw the POLENTA away and use the water for a pot noodle instead.

Binners to the forum.

Binners loves polenta….

Polenta fries with garlic and rosemary, mmmmm

Polenta?….. it’s just a poor mans sugro

Going slightly off-topic, but yesterday I discovered Co-Op’s Cheddar and jalapeno loaf outside of the New Forest for the first time since our camping hol three years ago… Amazing (despite I’m sure it’s shrunk in size due to weak pound)!

In my cheffing days we used to slice it thinly and use it instead of the pasta in a vegetarian lasagne .

Polenta?….. it’s just a poor mans sugro

Proper gave me the giggles, thanks for that.

Brush slices with olive oil and grill on both sides till crisp and brown (~3 mins), then serve with

– prosciutto
– asparagus and shaved parmesan
– fresh red chilli and rocket
– anchovy, rosemary, lemon and olive oil dressing

(From The River Cafe Cookbook)

Top with slices of Taleggio cheese, and grill so that the cheese melts.

(From Made in Italy by Giorgio Locatelli)

Use it to stand on to reach anything else in the cupboard.

If you only find tofu, kill yourself.

Cut into slices, drop down toilet, flush and cut out the middle man. The only thing with less taste and worse texture is SiS Gels or wallpaper paste.

Bin it.

can be used as a stand in for mashed potato. Depends on the kind of party…[video]https://youtu.be/qjE6qrYyE6Q[/video]

Philistine’s the lot of you!

How can you say it has no flavor when:
a) it probably has more flavour than the majority of carb’s
b) it’s not supposed to have flavour, you’re supposed to flavour it. That’s like decrying Italian cooking because Pizza is just unleavened bread and pasta is a bit bland!

The only thing with less taste and worse texture is SiS Gels or wallpaper paste.

Well, two are corn starch, and the other’s probably partially inverted corn syrup.

Was quickly scanning the forum post titles and for a moment I thought it was Placenta. You do not want to Google the cooking tips for that!

If we are talking about polenta already made on a block then slice about 10mm thick, season and oil and fry on a hot griddle pan (so you get nice scorch lines on it). Make a thick sauce (e.g. strong flavoured tomatoey sauce). Cook some meat (perhaps chicken roasted in the oven with some herbs and lemon. Fry some pancetta (or thin bacon) until crispy.

Put polenta on plate, add sauce around the outside, put pancetta on top, add chicken.

If you want a recipe there is something like this is one of the Jamie Oliver quick books (I think its in his 15 minutes – which means it will take normal people about 40!).

If its not the solid block type polenta, then work out how to transform it – because like mashed potato, once you’ve had roasted or chips mash is just not going to win!

I beg to differ. Cook polenta soft and porridgey(?)on day one, fry/roast it on day two. (I think you underestimate mashed potato also).

But, sure, it is always going to be bland carbs. Just add enough olive oil/butter, fresh herbs, salt and pepper and serve it with something with sufficient guts that it needs some bland carbs

Russell96 – Member
Was quickly scanning the forum post titles and for a moment I thought it was Placenta. You do not want to Google the cooking tips for that!

Having eaten polenta I’m trying to decide which sounds less appealing.

I was going to say throw it away and buy some chips but it appears that I’ve been beaten to it.

Well the instructions ( the quickest and easiest of several on the packet) said fry until crisp in olive oil. Bugger that, I’m no hippy so I used bacon fat. Actually tasted alright. Filled a hole. Not rushing past a chippy to buy some more!

Having just been given a 25kg sack of the loose stuff I’m following this thread with interest…

I fear it might take a while to get through!

Ah! If you’ve got the dried stuff, then orange polenta cake is yummy. 25 kg would let you make 180 cakes

Only 180?

So that’s only one cake every two days for a year… what could possibly go wrong with that? 😀

funkynik – as well as the cakes… you can turn it into other forms, including “bricks” to make into slices/chips, or use it as a “crumb” on the outside of other stuff.

nostoc- I beg to differ. Cook polenta soft and porridgey(?)on day one, fry/roast it on day two. (I think you underestimate mashed potato also).

I am certainly quite particular about my mash, and nothing disappoints quite like naff mash, well except porridge, and polenta mush! BUT I can appreciate a really good mash, so I expect I could appreciate a good polenta mush. I doubt I will ever appreciate porridge.

mattsccm – I’m no hippy so I used bacon fat. Actually tasted alright.

of course, everything tastes better with bacon.

I use the dried stuff for cornbread.

Had polenta with a wild boar stew in Italy, the hotel riviera bikes use, it was awesome.

We were at Veneta last night Veneta and they served Polenta Croquettes with a sliver of Proscuitto in between the the croquette… sublime

Simmer a ham hock with stock veg, bay leaves, parsley stalks and thyme for 3 hours.
Remove the skin and place in a roasting tray, put the ham hock on top and coat in a mixture of soft brown sugar and mustard. Chuck a handful of sage leaves on top. Roast for 25 min.

Strain the remaining ham stock and pour into a large pan. Add polenta whilst continuously stirring. When smooth, leave to cook for 5-10 minutes. Then add grated, strong cheddar, chopped parsley and butter. Mix well and season.

Remove ham from the oven and shred.

Splodge polenta onto a plate, top with a handful of shredded ham, a few crispy sage leaves and a serve with a dollop of mustard.

Polenta doesn’t have to be bland, you just need to cook properly!