Lots of other suggestions for polenta and several more recip
You can mix in fresh cheeses such as ricotta, gruyere, fontina, gorgonzola, Parmesan, provolone, etc. Layer in a casserole alternating with polenta, cheese, etc., and you can end with cheese, but it really doesn't matter. Cook approximately 20-30 minutes or so for cheese to melt at 350°. Let sit for 10 minutes before cutting.
If you want to use the creamy polenta, before it has cooked solid, layer this in a casserole alternating but cook for 1 1/2 hours at 350°.
You can also use cream for part of your cooking liquid.
Use different herbs such as thyme or rosemary, cilantro, etc.
A kind of bruchetta using polenta:
4 Tbsp Olive oil
2 Garlic cloves
6 Ripe tomatoes, seeded, - finely chopped & drained
Salt & pepper
fresh basil, chiffonade
prepared basic polenta
Olive oil
Warm the olive oil in a medium sized skillet over low heat and saute the
garlic gently, just until it begins to take on color. Add the tomatoes,
salt and pepper and cook uncovered for 10 minutes, or until the tomatoes lose their juices. Stir in the basil.
Preheat the broiler. Cut the cooked polenta into 2" squares and brush them with a light wash of oil. Broil until they are firm and lightly crisp with a bit of a crust on the first side. Turn the squares over and spread with the tomato mixture. Broil for 5 to 7 minutes and serve immediately.
Polenta with Creamy Tomato Sauce
½ cup minced Onion
3 Tbsp of Tomato Paste
4 Tbsp. Butter
1 Clove minced Garlic
1/4 Cup Dry wine
Salt & Pepper to taste
1/2 Cup Chicken Broth
3 Tbsp. Cream
½ Cup Grated Parmesan
Sauté onions in butter over medium heat. Add garlic. Stir in wine, tomato paste and chicken broth. Simmer 5 minutes.
Remove from heat and stir in cream, salt and pepper to taste. Arrange ½" thick slices of prepared in lightly oiled baking dish, spoon mixture over polenta and sprinkle with Parmesan. Bake at 350° for 15 minutes,
Now, we expect to hear all about the "polenta experience" and what you tried and liked, and, of course, didn't like!!!