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I have recently fallen in love with Polenta

It's borderline obsessive. My husband is not pleased.

What are some of your favorite recipes? How can I make this love affair more pleasant for my DH?

My standard is mushrooms and home canned summer tomatoes.

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  1. Lots of Parmesan, herbs and caramelized onion. Also very good with a ragout (I love wild boar) or Bolognese sauce.

    Perhaps your husband would enjoy it grilled, maybe with grilled sausages? Or sliced into finger fries?

    1 Reply
    1. re: chefathome

      With Rabbit Ragu (Ragu di Coniglio), or with any other game or meat. Also, for breakfast ,it is an old U.S. favorite with butter or milk and sugar.

    2. Male sure you review this thread: http://chowhound.chow.com/topics/454690. Now that making polenta is so easy, I make it far often. I prefer a soft polenta; not hardened and fried.

      My husband is willing to eat polenta, but is much more enthusiastic when braised meat is served on top. Braised lamb shanks is the preferred topping.

      10 Replies
        1. re: Sharoneonta

          Oh wait, that's not working. Do you happen to know the thread title?

            1. re: c oliver

              I am going to try this method, sounds rich and wonderful.

              1. re: c oliver

                I'll go you one easier - whisk 1c polenta into 4c water in a big Pyrex bowl. Add a big pinch of salt. Microwave uncovered on high for 6 minutes. Stir, cover, and microwave on high for another 6 minutes. Stir again, add whatever extras you want, and let stand 6 more minutes. Done.

                1. re: alanbarnes

                  I was waiting for you to post this. I haven't tried it yet but am going to. Honest.

                  1. re: alanbarnes

                    An important thing is the bowl be big enough so it can't boil over - at least 2qts for this 1qt recipe.

                2. re: Sharoneonta

                  coliver fixed it.... my link added the stupid period. Yes, it was absolutely the thew thread. You will love it!

                  1. re: smtucker

                    I'm like you. With this easy and no-fail method, I don't hesitate to fix it. I probably mentioned it in the post but I use the larger amount of water (6 cups?)

                    I mentioned on some other thread that I have a dish at a restaurant that I keep meaning to fix at home. They saute some sliced Italian sausage, sliced garlic, tomatoes in a decent but not huge amount of oo. Fry up some wedges of polenta. Pour the sausage stuff over the polenta. Top with basil and pinenuts. Grated Parm. I order it there every time.

            2. My husband doesn't like it much either, but copious additions of bacon and cheese have brought him around. Chipotles, too. He also much prefers it cooled, sliced and fried to soft and fresh. And if there are short ribs of any kind served with it, he's a very happy camper.

              1 Reply
              1. re: biondanonima

                My BF likes it with easier spicy Italian sausage or, in a less traditional twist, with pulled pork. It's definitely cold-weather food.

              2. Do you add anything to the polenta after it is cooked but before topping it? I like to mix in any one or a combination of the following: mascarpone, grated parmigianno reggiano, heavy cream, an egg yolk or two, sour cream. Also, salt the water and add a bay leaf and some olive oil then let it come to a boil and add the polenta. I think a ragout is one of the best toppings for polenta: mushroom, Bolognese, sausage, wild boar (or pork), etc. Buon appetito!

                1. I'm with the others on the ragout idea. Lately I've been making a soft polenta w/a ragout of sauteed mushrooms, prosciutto and shallots and topped with a fried (runny-yolked) egg.