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polenta
Jan 1, 2005 20:26:30 GMT -5
Post by aruna on Jan 1, 2005 20:26:30 GMT -5
Here's my recipe for fool-proof polenta, and you also get a calcium serving out of it!
POLENTA 4 servings
Bring 2 cups of ff milk and 1 cup water just to a boil in a saucepan; add 1/2 tsp salt. When the liquid starts to boil, add 1 cup polenta (I use coarse-ground cornmeal) in a thin stream, stirring constantly with a whisk. Keep stirring until the milky liquid sort of 'disappears' -- i.e. the cornmeal starts to thicken. Keep cooking, stirring on and off, for at least 5 minutes -- you can get away with less if you're eating it like mush, but if you want to cut it into shapes cook it longer, like 10 or 15 minutes, stirring on and off. (If it gets too thick to stir, add 1/2 c. additional water.) When you're satisfied with the consistency, you can add 2 TB grated parmesean cheese (0.5 WPA per serving).
Either scoop out and eat as is, or spread in a shallow baking pan (like a jelly-roll pan) and chill until firm. Then cut into shapes and pan-fry in cooking spray or a tsp. of olive oil.
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keltravis
Newbie
Slow and steady wins the race!! Nothing tastes as good as thin feels!
Posts: 23
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polenta
Jan 1, 2005 21:19:58 GMT -5
Post by keltravis on Jan 1, 2005 21:19:58 GMT -5
Thanks, sounds great
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polenta
Jan 3, 2005 11:52:45 GMT -5
Post by slimcris on Jan 3, 2005 11:52:45 GMT -5
You can add seasonings to the liquid too, before you add the polenta - to jazz it up a bit if you want flavors.
Sundried tomato and Basil Chili Garlic & Onion
etc...
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polenta
Jan 4, 2005 11:58:57 GMT -5
Post by LoserQMelissa on Jan 4, 2005 11:58:57 GMT -5
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Post by mylikeit on Jan 6, 2005 0:39:31 GMT -5
Thank you!
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polenta
Jan 9, 2005 10:55:40 GMT -5
Post by LaurieTx on Jan 9, 2005 10:55:40 GMT -5
Does this end up being a subsitute for cornbread? Or does it get consistent enough? It sounds like it might be good with soup?? What do you eat it with?
Thanks for the help!
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polenta
Jan 9, 2005 19:34:27 GMT -5
Post by aruna on Jan 9, 2005 19:34:27 GMT -5
I tend to eat it like a mushy side dish -- it's good with a saute of chicken and vegetables, or chicken cacciatore, or mushrooms, or even bolognese sauce. But you can also cut it out and pan-fry it, so it gets a bit firmer, crispy on the outside, but creamy in the center. A nice side to roasts and stuff.
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polenta
Jan 9, 2005 20:31:58 GMT -5
Post by italiangal on Jan 9, 2005 20:31:58 GMT -5
Polenta ,how do we love thee; let us count the ways.
Breakfast : slice 1cm. thick slices ; place on a hot non-stick fry pan. Re-warm and brown both sides . Serve with a spray of "ICBINB" and little reduced surgar maple syrup or warm apple sauce.
Following CORE has helped me rediscover so many great foods that just didn't seem worth the points on WP or FLEX. Thank you every one who posts here for so many great ideas. Kate
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polenta
Jan 17, 2005 9:35:50 GMT -5
Post by sandir71 on Jan 17, 2005 9:35:50 GMT -5
Thanks for the basic recipe. I bought a box of Fantastic brand polenta with sun dried tomatoes. Gag! We're feeding it to the dogs. I stick to making my own thanks to you. Sandi
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polenta
Jan 18, 2005 18:27:39 GMT -5
Post by rsdecember on Jan 18, 2005 18:27:39 GMT -5
What is the difference between the regular and the ground? Are they interchangeable??
I made a Tamale pie today. Made a filling with smashed pinto beans, tomato paste, olives, onion, garlic, cumin and chili spice.
I sandwiched the filling between layers of polenta in a casserole dish. Topped it with ff cheddar cheese, baked it for 30 minutes. Then topped it with salsa...mmm, very good.
I actually saw a similar recipe on the WW site. I think polenta is my new ice cream....I love it.
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polenta
Feb 24, 2005 20:01:35 GMT -5
Post by muffin on Feb 24, 2005 20:01:35 GMT -5
how often and how much polenta do you eat......can this be a trigger food? i hope not because i think i love it
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polenta
Feb 5, 2007 19:09:09 GMT -5
Post by elenek on Feb 5, 2007 19:09:09 GMT -5
I'm going to say this at the risk of having tomatoes thrown in my face. The grocery stores do not carry Polenta where I'm from. I couldn't figure out where to get it or even what it was. I did a Wikipedia search on Polenta and found out that it was made similar to one of my favorite breakfast food anyway. GRITZ.
The difference between gritz and Polenta is that gritz is made from Hominy, corn with the kernal husk removed, It comes in yellow and white varieties and I've found that it makes a wonderful substitute.
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Post by katelight on Feb 6, 2007 7:51:30 GMT -5
I think depending on location, polenta can be very hard to find. I can only find it in a couple of stores in the neighboring town. If grits are core (I've never looked) enjoy them Katie
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