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Messages: 1 - 11 of 11
  • Message 1. 

    Posted by BakerPhil (U14915095) on Wednesday, 17th August 2011

    Hia all
    Does anyone use polenta, I've never tried it but I'm going to buy some of the instant polenta,and make it up to slad and use it for a few dishes, first one im going to do is grill some slices and just have with mixed tomatoes,


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  • Message 2

    , in reply to message 1.

    Posted by meto (U14090385) on Wednesday, 17th August 2011

    I'm not sure if you'll find it suitable, on its own at least, as it has no flavour. It is more a staple food, and like mashed spud it needs gravy or a sauce I reckon. Being gluten free (it should be only cornmeal, not wheat or semolina etc), so it could be an idea to see if it crops up on G-F recipe sites.

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  • Message 3

    , in reply to message 1.

    Posted by Denadar (U8017493) on Wednesday, 17th August 2011

    Hi Baker Phil,

    I use it quite a lot - I started to use it 16 years ago when my Grand-daughter was diagnosed as having Coeliac disease and it is gluten free. I sometimes make it very thick (as you say) slice it and grill/fry it. I sometimes also use it instead of a veg like potatoes with a ragout. In fact the writer one of my favourites, a pork, olives and anchovy ragout recommends it for that. It goes very well so I have since used it for a hare stew.

    It is very bland so does need some extra flavours. For the ragout I use lots of butter and s&p. For slicing I use stock and butter plus seasoning, sometimes herbs.

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  • Message 4

    , in reply to message 1.

    Posted by karadekoolaid (U5605528) on Wednesday, 17th August 2011

    Mix it with some grilled or fried mushrooms and a bit of garlic.
    Add some sundried tomatoes and black olives. Use it as a base for an "unusual" bruschetta.

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  • Message 5

    , in reply to message 1.

    Posted by mum-at-the-oven (U13677580) on Wednesday, 17th August 2011

    Hi Phil,
    I have to agree with everyone else in that it is very bland by itself. I add loads of garlic,herbs,sundried tomatoes,chillies,olives and often cheese or anything else big on flavour.

    I am not sure what you mean by "instant" polenta but when you cook it beware as it has volcanic properties!

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  • Message 6

    , in reply to message 5.

    Posted by meto (U14090385) on Wednesday, 17th August 2011

    mum-at-the-oven: I take "instant" to mean finely ground. I think there are three grades, fine, medium, coarse.

    I agree about volcanic. It's a bit like porridge as a comparison. Please no-one wear open-toed sandals as, boy, does it burn if a bit is dropped as it's impossible to get it off quickly enough smiley - sadface Normally have to stir it during the porridge-making stage, so I now remember to wear my nearest equivalent to H&S metal-reinforced-to-cap boots smiley - winkeye

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  • Message 7

    , in reply to message 6.

    Posted by BakerPhil (U14915095) on Wednesday, 17th August 2011

    Thanks for all the replies, I think I'm going to try some on the weekend and see how it goes, I am going to buy the fine stuff so that way I can use it to coat chicken etc with aswell

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  • Message 8

    , in reply to message 7.

    Posted by mum-at-the-oven (U13677580) on Wednesday, 17th August 2011

    Good idea Phil-It makes a good coating for chicken especially

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  • Message 9

    , in reply to message 7.

    Posted by meto (U14090385) on Wednesday, 17th August 2011

    In my local shop(s), they sell only the medium grind. If wished, It is easily ground in a clean coffee grinder (i.e. one dedicated to spices so no undesirable coffee smell or residue) although the fineness to which it is being ground is tricky to judge without turning it into flour, if you see what I mean. The medium is fine as is if cooking it like porridge.

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  • Message 10

    , in reply to message 1.

    Posted by Global_Worming (U14532104) on Thursday, 18th August 2011

    Butter a loaf tin, fry bacon bits till crispy remove, fry onion and mushrooms remove.
    Make the Polenta place half in the tin, add half the fried stuff, grate a good bit of cheese on top and add double cream, spread the rest of your polenta then add the other half of your bacon ect, more cheese and cream, then bake in a medium oven.
    Do you want my breakfast spamolenta recipe Phil.

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  • Message 11

    , in reply to message 1.

    Posted by Ramona Andrews BBC Food host (U14570541) on Thursday, 18th August 2011

    I've recently started serving it as the mash with bangers and mash, which is a much quicker way than boiling potatoes and making mash from scratch mid-week. I always stir plenty of parmesan through it too.

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