"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Thread Tools Display Modes
Old 07-20-2005, 03:49 PM   #1
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook

I want to make polenta, but all of the recipes i find seem to differ a lot. Can you guys post some polenta recipes that work for you? I mostly concerned with the proportions of water and cornmeal, so I get the right texture. Other flavors I can take care of myself.



college_cook is offline   Reply With Quote
Old 07-20-2005, 03:59 PM   #2
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The proportions I user are 4 cups of liquid to one cup of polenta. That works very well for me.

I bring the liquid to a boil and add some salt. Then I reduce the heat and whisk in the polenta in a thin steam. Once it is all combined I switch to a big spoon to stir (I would say wooden spoon, but I have switched to plastic). From this point you can add in anything else you like. I had some leftover sausage the other day so I made polenta for breakfast and added the sausage. Cheese works very well here too. Polenta is great for adding just about anything you can think of

You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-20-2005, 07:25 PM   #3
Senior Cook
Join Date: Jul 2005
Location: South Australia, Australia
Posts: 186
i use four parts water to one part cornmeal for a sloppier one , if you like it not so gloopy use 3 parts water to one part cornmeal.

try cooking it in stock instead of water....
or adding parmesan cheese....
or dried fruit such as dates or apricots....
herbs or spices.....anything really

you can also put it in a tin and cool it, then slice it and fry it....

i usually make it with chicken stock then put in parmesan cheese and sage and have it with an tomato and olive chicken casserole and grilled zucchinis
Little Miss J is offline   Reply With Quote
Old 07-21-2005, 01:30 AM   #4
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
thanks for the tips guys! this helps a lot!
college_cook is offline   Reply With Quote
Old 07-21-2005, 02:13 AM   #5
Head Chef
Zereh's Avatar
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
Just had to share this polenta recipe, it's the best I've had:

Brie & Parmesan Polenta

5 1/2 c water
1 t salt
1 clove garlic, pressed
1 1/2 course-ground or regular white or yellow cornmeal
5-ounces chilled Brie (rind removed), cut into 1/2-inch peices
1 1/4 c freshly grated parmesan (about 4-ounces)
cayenne pepper
ground white pepper
ground nutmeg

Bring the water, salt and garlic to a boil in a heavy large saucepan over medium-high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to medium and simmer until thick and creamy, whisking constantly, about 8 minutes. Stir in Brie and half of the parmesan. Season to taste with cayenne, white pepper and nutmeg. Whisk until poltena thickens slightly, about 2 minutes. Transfer to a large bowl. Sprinkle with remaining parmesan and serve.

(Can be made 2 hours ahead. Cover and let stand at room temprature. Rewarm in 450 degree F oven for 10 minutes, thinning with more water if needed.)

Zereh is offline   Reply With Quote
Old 07-23-2005, 02:00 AM   #6
Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
As some other users have mentioned before, the generally accepted ratios for instant polenta are 3:1 water:polenta if you are planning to cool it down then maybe grill or bake it. If you want 'soft' polenta then the ration is about 4:1.

Just remember, add the polenta in a thin stream to the water stirring constantly. This way you can avoid any unwanted lumps.

Haggis is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:38 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.