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Old 08-04-2006, 02:09 PM   #11
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My mother was born in Italy in 1898. There was no such thing as store bought polenta. Polenta is what you make with cornmeal, it isn't a product of it's own. I don't know when cornmeal became known as polenta but some enterprising person decided they could get more money for it if it was called "polenta" instead of just plain cornmeal. Don't be misled by what it is called, it's the finished product that is Polenta. You can use coarse or fine ground and add some wonderful things to it. Go online and google "Polenta Recipes" and you'll get great ideas from hundreds of recipes.
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Old 08-04-2006, 02:29 PM   #12
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Besides stock, milk also makes a very good base for polenta as well.
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Old 08-04-2006, 04:55 PM   #13
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True Polenta

I did try google and they always stated to add polenta never said how to fix polenta. Sometimes probably assume should know that. It just sounded so wonderful when the cook baked it after he had made the polenta. But he added parmasean cheese to give it crunch.

This is NOT a real healthy dish, just darn good!!

cjs thanks for sharing your recipe w/me. Really does sound delicious. I bet it makes you hungry when you look at the ingredients. I just don't know why people in my neighborhood don't like to fix their own meals. Want to go out.
Never know what they do w/food that you can't see when they prepare it. Especially if they don't like you as customer.
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Old 08-05-2006, 03:37 PM   #14
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For goodness sake - don't for one minute think you have to buy "special" cornmeal to make terrific tasty polenta. Ain't so. And don't bother with the premade "tubes" of polenta (I believe the brand is "Frieda") - they're awful.
Just go out & buy whatever cornmeal your supermarket carries & go to it!!

I, quite frankly, just use good old Quaker Oats brand & cook it up - either with water, milk, or stock, depending on what I plan to do with it. I then let it cool, & cut it & heat it according to how I plan to use it.

My favorite personal indulgence? Cut into squares & sauteed with a LOT of butter & served with eggs for breakfast. Another favorite? Again, cut into squares, sauteed in 1/2 & 1/2 butter & extra virgin olive oil & served with a rich winey mixed mushroom sauce on top. I've never been fond of polenta with tomato sauces, but do know that a lot of folks do enjoy it this way as well.
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Old 08-05-2006, 03:50 PM   #15
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Hey In the Kitchen, ask CJS pretty please and maybe she'll give you her recipe for Polenta with Shrimp and Green Onions.. it's really good
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Old 08-06-2006, 08:52 AM   #16
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Oh, I forgot about that one!! It is good - I'll go dig it up!
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Old 08-06-2006, 09:20 AM   #17
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This is currently my favorite polenta recipe...

Pumpkin Polenta with Chorizo and Black Beans

1 tbsp evoo
1 lb Chorizo, casings removed, chopped
1 med onion, chopped
1 15oz can black beans, rinsed + drained
2 pimento or roasted peppers, chopped
3 cups chix stock
2 tbsp butter
1 14oz can pumpkin puree
1 cup cornmeal
1 cup shredded sharp cheddar
1 tsp dried thyme

Heat med non stick skillet to med-high. Add evoo and chorizo. Cook for a minuter or 2. Add onions and cook another 3 or 4 minutes. Add black beans and pimentos and cook another 1 or 2 minutes. Set aside.

Bring stock, butter, and thyme to boil in a large saucepan. Lower the heat and whisk in the pumpkin. Slowly whisk in the cornmeal and stir until it comes together. Remove from heat and season with salt and add cheese.

Serve sausage mix over top of polenta.
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Old 08-06-2006, 06:24 PM   #18
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I suppose I'm just going to have to try polenta. How much different can it be from grits????????????
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Old 08-06-2006, 06:44 PM   #19
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Quote:
Originally Posted by licia
I suppose I'm just going to have to try polenta. How much different can it be from grits????????????
Polenta is made from ground cornmeal, grits are made from ground hominy. Their "corn" flavors are a little different.
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Old 08-06-2006, 06:56 PM   #20
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Grits are made from ground corn. We've had this go around before! All grits are NOT hominy grits.
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