Polenta

Chillout

Chillout

Community Member
Sep 10, 2007
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Mantova, Italy
Do you like polenta? If yes, what is your favorite polenta dish?

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It's one thing that I don't really know how to prepare...and that's probably somewhat unusual given that I have a half Italian background. I always thought it to be quite unusual in texture - but I am only remembering it as a child from years and years ago, so I might have it all wrong!

I'll be curious to see if anyone has any good recommendations for how to prepare it - maybe their suggestions will win me over!
 
One of my friends from college was a vegetarian and would eat it all the time. I don't eat polenta much. However, she would commonly throw it in with pasta and sauce. I guess substituting it for meat.
 
I actually have a quick and easy to make starter; my sweetcorn and polenta fritters. You make the polenta up and add finely chopped and sauteed onions (for flavor) and some sweetcorn. You then make small patties and fry them, Serve them hot to cold with some salsa or chutney and they are tasty. You can also store them if you make a batch.
 
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Gabe said:
I actually have a quick and easy to make starter; my sweetcorn and polenta fritters. You make the polenta up and add finely chopped and sauteed onions (for flavor) and some sweetcorn. You then make small patties and fry them, Serve them hot to cold with some salsa or chutney and they are tasty. You can also store them if you make a batch.
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Now those sound really good!! They sound like an interesting take on a veggie burger type thing. I love the idea of serving them with salsa or chutney too, for an added punch of flavor!
 
I like it, but don't eat it very often. It can sometimes be a bit too filling. I can only eat about a small cereal bowl worth of it in a sitting before I'm stuffed. My grandmother used to make it and serve each of us an entire large dinner plate full of it with meat sauce on top. It was a struggle trying to eat all of that at once, especially as it started to firm up. I prefer it cooked with water, and with just some salt and pepper and butter mixed in. I'm not a fan of adding anything else to the polenta itself such as stock or herbs, since I like to slice up the leftovers the following day and fry them in butter for breakfast, topped with some maple syrup.
 
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