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Old 01-28-2016, 11:28 AM   #11
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How do you serve polenta, or what do you serve it with ?

Of course, we'd love some of your recipes, Cristina!
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Old 01-28-2016, 12:10 PM   #12
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My grown son was asking me--Mom what else could I use a spring form pan for, instead of cheese cake?

I'd seen this on the cooking channel.
Layer 1: polenta
Layer 2: bechamel with pesto
Layer 3: polenta
Layer 4: tomato type sauce

I found it again here: Polenta Torta Recipe : Giada De Laurentiis : Food Network

I think I would like this at room temperature or warm. I don't think I'd like it right out of the refrigerator.


Nice looking, eh?
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Old 01-28-2016, 12:46 PM   #13
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That's purdy, Bliss!
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Old 01-28-2016, 02:41 PM   #14
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Wow! That's gorgeous! I've never made a polenta torta before, but I have sliced firm polenta and layered it in a casserole with tomato sauce (with or without meat), sautéed mushrooms and spinach and cheese --- like a polenta lasagna.

I'd love some of your recipes, too, Cristina.
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Old 01-29-2016, 08:44 AM   #15
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Thank you Larry for starting this thread. You reminded me of a recipe we haven't had in ages and one in which I can use up some of Craig's homemade red wine and garlic sausage, as well as the little bit of cream cheese and ricotta we have left over from something else (subbing out for the mascarpone in the recipe, I like a little more cheese in it) astray recipes: Polenta with sausage and tomato sauce and Garden Tomato Sauce - BigOven . On our menu for next week.
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Old 01-29-2016, 08:45 AM   #16
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That is a beautiful torte.
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Old 01-29-2016, 09:37 PM   #17
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Glad I can be of some help. Im excited about all the new ideas. Can't wait to get back to NY and start cooking.
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Old 01-29-2016, 10:48 PM   #18
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I'm inspired, too. I've never made polenta before. I think a nice pork ragù over it would be fantastic (sorry, Larry ).
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Old 01-29-2016, 11:24 PM   #19
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I don't think I've ever had polenta. I did not like grits when I tried them down south. They were not gritty at all.
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Old 01-30-2016, 02:06 AM   #20
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I use to serve it like a homemade pizza, topped with caramelized onions, fontina cheese and potato slices.
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