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Old 06-14-2009, 01:24 PM   #1
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Grilling polenta like the Italians?

Hi,

The New York Times just had a series of articles on Polenta:
http://www.nytimes.com/2009/06/08/he...health.html?em
http://www.nytimes.com/2009/06/11/he...health.html?em
http://www.nytimes.com/2009/06/12/he...health.html?em

This was of special interest to me, especially as my wife is gluten intolerant.

I have just bought some truffle-flavored oil, and would love to make oven baked or grilled polenta "sticks" brushed with this oil, but am not sure as to the technique.

Has anyone else done this, and could you give me advice?

I might add that discussions on the particular brand of polenta do not apply seeing as I don't live in the States.

Best regards,
Alex R.

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Old 06-14-2009, 01:44 PM   #2
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Hi,

The New York Times just had a series of articles on Polenta:
http://www.nytimes.com/2009/06/08/he...health.html?em
http://www.nytimes.com/2009/06/11/he...health.html?em
http://www.nytimes.com/2009/06/12/he...health.html?em

This was of special interest to me, especially as my wife is gluten intolerant.

I have just bought some truffle-flavored oil, and would love to make oven baked or grilled polenta "sticks" brushed with this oil, but am not sure as to the technique.

Has anyone else done this, and could you give me advice?

I might add that discussions on the particular brand of polenta do not apply seeing as I don't live in the States.

Best regards,
Alex R.
i'm italian and my mom would make polenta thick then put it in a flat rectangle container over night. in the morning it was firm enough to cut into sticks. she would pan fry them in butter and we would eat them along with eggs instead of potatoes. maybe you can fry them in truffle oil (i have never had/used truffle oil). i'm sorry i don't have anything to add to the grilling. she only made it cooked in tomato sauce or fried.
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Old 06-14-2009, 02:05 PM   #3
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I would not use my truffle oil to fry the polenta. Make it in a smaller pan so it is thicker, then the next day cut it into squares, and grill it. Use the lovely truffle oil to drizzle on your squares. Polenta like this my grandad use to fry in butter it was my favorite breakfast.
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Old 06-14-2009, 02:11 PM   #4
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I would not use my truffle oil to fry the polenta. Make it in a smaller pan so it is thicker, then the next day cut it into squares, and grill it. Use the lovely truffle oil to drizzle on your squares. Polenta like this my grandad use to fry in butter it was my favorite breakfast.
kadesma
thats what my mom did!! i loved eating it with the egg yolk dripping off. oh yummy i think i will have to make some. hmmmmmmmmmmm i think i used all my corn meal for corn cakes and corn bread.

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Old 06-14-2009, 03:48 PM   #5
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thats what my mom did!! i loved eating it with the egg yolk dripping off. oh yummy i think i will have to make some. hmmmmmmmmmmm i think i used all my corn meal for corn cakes and corn bread.

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It's odd how much alike people are..I for years thought my granddad was the only one who made polenta for breakfast..Nice to have someone else who knows what a treasure our grandparents were.I use to love to mush it up,add some of his pasta gravy and then put on tons of parmesan cap it and take it to school for luch..You'd be surprised how many kids learned to love polenta and would beg me to trade with them
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Old 06-14-2009, 03:55 PM   #6
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Sorry, I didn't read the articles, but, there are all sorts of things you can do with this once it has cooled in a thin layer on a half sheet pan/cookie sheet with sides.

You can form them into balls, dip in egg, bread crumbs and fry. Serve with a multitude of various dipping sauces.

You can grill them and serve them as the "grits" as in shrimp and grits.

You can grill them and top with salsa, even putting some cumin/other seasonings in the polenta to compliment the salsa i.e., chili powder, jalapenos.

You can "Italian them up" with some rosemary and oregano. Even make a mix of fennel, apples, spring onion, walnuts in a walnut oil vinaigrette, being sure to include some fennel leaves and a nice piece of grilled salmon.

And yes, if you use the truffle oil, which is quite strong, you only want to drizzle a small amount. Go REALLY easy and then taste.
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Old 06-14-2009, 06:02 PM   #7
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It's odd how much alike people are..I for years thought my granddad was the only one who made polenta for breakfast..Nice to have someone else who knows what a treasure our grandparents were.I use to love to mush it up,add some of his pasta gravy and then put on tons of parmesan cap it and take it to school for luch..You'd be surprised how many kids learned to love polenta and would beg me to trade with them
kades
LOL my mom would make it for dinner - cook corn meal in pot with meat gravy with piece of meatballs, gravy meat, braciole and sausage in it. put in bowl and cover with grated cheese. oh man you have me missing my mom!!
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Old 06-14-2009, 11:02 PM   #8
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LOL my mom would make it for dinner - cook corn meal in pot with meat gravy with piece of meatballs, gravy meat, braciole and sausage in it. put in bowl and cover with grated cheese. oh man you have me missing my mom!!
I'm sorry, but we can share the missing..I miss my mom too.Mom's are so special aren't they?
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Old 06-14-2009, 11:27 PM   #9
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I'm sorry, but we can share the missing..I miss my mom too.Mom's are so special aren't they?
kades
don't be sorry sweetie you brought up good memories thank you.
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