every time we go shopping I see a packet of polenta, bright yellow, looks solid almost like cheese... every week I imagine it would be interesting to use it for something.....

well I've bought some and now wondering what it will or won't do ?

how solid is it ? - can I leave it in oil/juice to soak up flavours or will it fall apart ?

Does it brown and crisp if fried ?

Does it go soft like mash potato when cooked ?

How long does it last in the fridge (opened)

etc

Thanks

Steve

Here are a few recipes; http://www.guardian.co.uk/lifeandstyle/2011/may/28/polenta-recipes-hugh-fearnley-whittingstall

I really don't rate polenta, though I know some people do.

I find it incredibly bland, with unpleasant grainy texture and this even when cooked by the experts...

I've seen it served both as a thickish wet mass that one can dollop onto the plate and as solid slabs.

Neither make it more palatable to me.

Thanks for the help/info....

it appears I could be fighting a losing battle with this one then.... I'm thinking of the solid version.... hoping to create something magical... but from the response, might not be happening... lol

Steve

You might be one of those who loves it! :)

I love it if fried to crispness. Fat/oil must be very hot, or it sticks. Contains a lot of water, so it spits!! Cut into less than 10mm thicknesses.

Must have other flavours, treat like pasta, tofu or boiled rice in that respect.

well I gave it a go.....

slicing the polenta into about 1cm (10mm) thick slices I fried it on hot oil (olive oil), added some chilli,oregano,sea salt, pepper and garlic..

Didn't seem to want to brown up, so I took them out of the oil and placed on a baking sheet and roasted them off in the oven, where they did go brown/crunchy/crispy...

Back in the oil I added some tinned tomato, green beans, peppers and peas to create a veg ragu (of sorts)

Wasn't bad but I'd need to play about with the polenta cooking... won't be rushing back to it....but might at some point

http://s14.postimage.org/q928ggja9/DSC03529.jpg

Steve

It looks nice.

It does look nice, but seems like a lot of work to get it right! There must be an easier way.

I have eaten it in south American countries, mostly with a tomato based sauce, served along with meat, but not made it myself.

sorry, Steve, but it looks burnt to me. Polenta which is fried in oil should be golden. I think he ragu needs onions and garlic fried in oil to be any good for polenta.

I have used it in the past, but it was a long time ago. I fried it on all sides and then I added it to a tomato sauce (with onions, garlic and mixed peppers), then I topped it with cheese and put it under the grill to melt the cheese.

Lapis no no no... not burnt, we in the trade call it caramalised or blackened... never burnt !.. lol... seriously though it was just well edged no burnt'ness to it...

Steve