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Polenta question....please help!

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I was thinking of making a polenta dish for Christmas (needed a vegetarian and wheat free dish.....that would go nicely w/Beef Tenderloin). I make it with garlic, shallots, parm cheese, rosemary, etc, and then spread it in a dish to set. I cut it in squares and then sautee and crisp up in a bit of olive oil and butter, then top w/caramelized onions, mushrooms and rosemary. It's pretty tasty, but I'm dealing with a dilemma:

Can I do everything, including the sauteeing part, ahead of time, and then put on a sheet pan in the oven to "reheat" right before I put it out for dinner? I'm having about 20 people over and don't want to be standing over a pan last minute.

If this isn't possible.....I may have to change my dish!!! Maybe do a root veggie gratin? Thoughts?

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  1. I've done that several times (both to prep ahead and to re-energize leftovers) and it has always worked out fine. Your version sounds delicous!

    1. Yes, you can do it successfully....

      1. Definitely. I've done that in smaller sizes for passed appetizers and it worked out great!