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I have a tube of polenta ... now what?

The title says it all - I have a tube of polenta, and I'm looking for suggestions on what to do with it? Thanks in advance for your suggestions!

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  1. Slice it about 1/2 inch thick and sautee in olive oil. Top with a good tomato sauce and some great cheese, such as Italian Parm, or Gorgonzola.

    1. I'm not sure if tube polenta has any distinguishing properties that one should be aware of (better for some uses than others), but if I had a pot of polenta, I might do one of the following:

      -- Broil (or even grill) up a bunch of mushrooms, brushed with olive oil and herbs or maybe marinated first briefly, and then serve bowls of hot polenta topped with mushrooms and creamy gorgonzola
      -- Make a simple ragu to put over it, or maybe just some high quality sardine packed in oil (simple weeknight supper!)
      -- Chill and cut into slices to shallow fry and serve with salad, for example a romaine salad with poached eggs and anchovy dressing

      I'm sure you'll get lots more good suggestions, too! everyone seems to have their own favorites with polenta...

        1. I saute shallots, fresh spinach, & cooked lentils with some chik broth, stir in some fancy vinaigrette at the end, put on top of griled or toasted polenta sauces & then top w/grated parm

          1. Modifying slightly pikawicca's suggestion- polenta pizza. Top w/ tomatoe sauce, cheese, pepperoni, etc.

            Polenta breakfast bowl. Saute polenta rounds in butter. Fry some bacon and crumble. Fry some tomato (w/seeds) , basil, onion, s&p until warm. Shred some mozz or sharp cheddar. Fry an egg. Now layer it. Not healthy but damn good and filling.

            1. What was it that the challenger made with polenta rounds on the latest Parmacian battle? Hollow out 2 rounds, fill with cheese, stack, wrap in bacon, dip in egg and cornmeal, and deep fry.


              1. I spoon bean less chili con carne over polenta and make something similar to open face Tex-Mex tamales.

                1. these are some great suggestions, but if you like it, I'd urge you to get some good, fresh ground whole cornmeal and make your own polenta. It's so easy, and lightyears above the tube stuff in flavor.

                  1 part whole grain polenta meal (Bob's Red Mill is very good)
                  5 parts water
                  pinch of salt
                  pinch of thyme
                  1/2 tsp minced garlic

                  Place in large glass bowl in the microwave. Uncovered is O.K. Stir every 2 minutes till thick, about 8 minutes. Remove and stir in a knob of butter, 2 T grated Parmesan, and a blob of sour cream if desired. Serve hot as a side, or place in a greased loaf pan, let chill and then slice and saute in olive oil or butter.

                  3 T dry meal makes one serving cooked.

                  1. cut it into thing rectangles (aka fries!) , toss in flour, and fry in your deep fryer!

                    dip in a good aioli

                    your friends will go mad

                    1 Reply
                    1. re: leehunbeltipo

                      I slice mine into fries, drizzle with olive oil, then bake at 450 until they're golden and crunchy.

                    2. Throw it in the trash and make either real, microwaved, or instant polenta. I've never seen tube polenta that was worth bothering with. I'm not suggesting you have to simmer a pot of cornmeal for hours (although that makes the tastiest stuff), but even the instant stuff is better than what comes in a tube.

                      So once you make the instant stuff ... serve it creamy alongside a roast bird, or alongside a baked sausage, or cover it with tuna-tomato sauce, or let it set in the bottom of a baking dish, cover with roasted eggplant and/or other veggies, and bake.

                      1. Old thread but new appetizer recipe at http://tinyurl.com/2bghz79 . Scroll down a bit.

                        1. One of the good things about the polenta in tube is that it is more firm than the homemade and chilled variety. Because of that it is more easily grilled on your gas or charcoal grill. Just slice them into rounds about 3/8" thick, brush with oil and season with salt and pepper and whatever other seasoning you like and grill them. I would serve them with a good sauce of some kind next to a medium rare strip or ribeye steak.

                          1. I slice it and saute in a little light butter (butter and canola oil). It gets a light crust that is wonderful.

                            Then I either put spaghetti sauce on it for a savory dish or maple syrup for breakfast or dessert.

                            I am on Weight Watchers and this is a favorite go to. A serving (1/4 of tube) is only 2 WW points.