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Apr 9, 2011 08:03 PM

Cornmeal & polenta glut

I don't know how I ended up with so much. Suggestions? I make a not-very-pretty-but-quite-tasty baked polenta w/ Wild Mushroom Ragu, ( but that's hardly going to use up the polenta, much less the cornmeal...

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  1. well, you've already hit my favorite default - the mushroom ragu - but there ate TONS of things you can do. cornbread, pancakes, lemon polenta cake, pan-seared polenta, cornmeal-crusted fish, meat or veggies, fried green tomatoes, cookies, biscotti...

    2 Replies
    1. re: goodhealthgourmet

      Thanks - guess I should have done those searches myself. It's fun to wonder through the threads, although I often find myself following people's links into unrelated territory & making something that has no relation to where I began... I do, actually, have some cornmeal-using recipes in my own "to try" pile -, for example. Tomorrow, perhaps.

      1. re: THewat

        although I often find myself following people's links into unrelated territory & making something that has no relation to where I began...
        ha! been there :)

        and speaking of cornmeal and olive oil:

    2. After reading the recipe I don't see why it wouldn't freeze very well. Just portion into what ever would be a serving size for you and freeze.
      As for the cornmeal, like cornbread? Just kidding, it will keep very well in the refrigerator or freezer.

      4 Replies
      1. re: starkoch

        Thanks starkoch. I could make the ragu & freeze it - I'm not so good at freezing things (and I'd like to be), so that would be smart. Actually, though, I was beating back the dried goods in my cabinets & realized I'd amassed rather more dried corn products than I had realized (I also have Masa Harina). Cooking with them for a bit would get them down to a manageable quantity & perhaps give me some new recipes & a fun cooking focus.

        1. re: THewat

          Oh my gosh, if you have masa harina and the mushroom ragu, make cocktail size <one or two bites> tamales and have a party. ;-)
          Use the ragu as a tamale filling. I made mushroom tamales a few years ago, and they were delicious.
          re: freezing, just make sure that what ever you freeze is well wrapped. I have a foodsaver system and for my needs, money well spent.

          1. re: starkoch

            I have never made a tamale. I'll do a search, but talk to me...

          2. re: THewat

            If you have space to freeze it, you could just freeze the grain. I also use corn meal to dust for home made pasta and bread, in addition to the other suggestions.

        2. Polenta (I know it better as cornmeal mush) is endlessly delicious and useful. Sometimes I'll eat it with a little butter and hard grating cheese for breakfast. Top it with a poached egg if you like. Add some sauteed greens if you want. Pair it with any braised meat.

          Make some cornbread and serve it with a bowl of beans. It makes a great side for pork roast, spareribs and the like.

          1. For when you DO want to make polenta, here's thew's oven baked, creamy polenta. I ONLY make it this way any more. I did try a MW version but it boiled over sohaven't tried it again.


            4 Replies
            1. re: c oliver

              Thanks so much. I just read Thew's string, and there is polenta in my oven as I type! Happy :-)

                1. re: THewat

                  I'm one of those people who, when entertaining, don't want to spend all MY time in the kitchen. So now that I have a no-labor polenta I make it pretty often. And people are soooo impressed :)

                  1. re: c oliver

                    Yeah. I'm single, and I find simultaneous entertaining & cooking to be a challenge. I don't want to stop doing it, so anything that helps me focus on friends & still put a good meal on the table on time is great.