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Post by Deleted on Mar 17, 2019 16:11:02 GMT -5
This I love
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Post by kit on Mar 21, 2019 7:06:33 GMT -5
Polenta is just cooked corn meal. It looks to be quite bland and sort of blah all by itself. Does anyone have an idea as to what to add to make it taste a little better other than salt & pepper?
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Post by Clipper on Mar 21, 2019 8:36:51 GMT -5
I have only eaten it a couple of times, and it was cooked in cream or milk rather than water, and had lots of butter and grated cheese added to it. It was quite good, but I would not have the patience to make it at home. I don't think I could stand at the stove that long, constantly stirring. I love grits but I buy the quick cooking variety to avoid that long process of stirring. The polenta was topped with shrimp, just as grits are topped here in the South. Shrimp and grits is on a lot of restaurant menus here.
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Post by BHU on Apr 19, 2019 18:38:36 GMT -5
Bull Meecham in the book The Great Santini by Pat Conroy called grits Cream Of Wheat. Lol. And that book is great reading. Humerous, sad, heartwarming. I've read it a couple times.
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Post by Deleted on Apr 20, 2019 10:29:00 GMT -5
Polenta is just cooked corn meal. It looks to be quite bland and sort of blah all by itself. Does anyone have an idea as to what to add to make it taste a little better other than salt & pepper? Kit after I make mine I add a handful of either Parmesan cheese or Pecorino Romano cheese along with a tablespoon butter and mix that all in. I form it into a square or round then cut in smaller squares of rounds a fry in melted butter and a small amount of sage. Another way is to not fry it but just cover a square or slice with tomato sauce with sausage. |
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Post by kit on Apr 22, 2019 7:16:35 GMT -5
Thanks PB. Most anything with Parm or Romano added is always good, and frying with sage is definitely something I'll have to try.
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