HOME > Chowhound > Home Cooking >

Discussion

Freshly milled, stone-ground polenta.

  • 9

I have five pounds. I make Thew's polenta regularly, which is great. What else can I do with it? Baking ideas, by any chance?

  1. Click to Upload a photo (10 MB limit)
Delete
      1. re: hotoynoodle

        Polenta cake is delicious. Polenta muffins?

      2. I make extra polenta and pour what i'm not eating right away into a loaf pan and refrigerate it. The next morning i take slim slices and pan fry them with a little butter til golden each side. A little salt and sometimes jam, sometimes guacamole or sour cream... Excellent for breakfast.

        1. If you'd like a little breakfast dish, you can do the same thing we do in Georgia with stone ground grits. Cook them up, add crumbled cooked bacon, shredded cheddar and scrambled eggs. Mix it all up and dig in!

          1. Peter Reinhart's cornbread is very good and uses Polenta.

            1. How fine/coarse is this corn meal? How long does it take to cook?

              There are baking recipes that cornmeal, but if this cornmeal is too coarse, it might not work well. That is, you might end up with large hard pieces in the final product. That could even be true of Italian cakes that call for polenta. I've seen some Italian recipes that call for a fine or even instant polenta.

              Sometimes cornmeal is soaked in boiling water before adding it to the rest of the ingredients.

              Another option is to cook the cornmeal as a porridge, but only season it with a bit of salt. It can then be flavored in other ways. For example Barabara Kafka has a recipe for a sweet polenta marbled with berries.

              I've used leftover grits in a spoon bread recipe; cooked polenta could be used in the same way. I.e. add egg and milk (and maybe some flour) and bake.

              Indian pudding is a cornmeal mush baked with milk and molasses. Your stone-ground cornmeal would work.

              2 Replies
              1. re: paulj

                Don't you think it might be too coarse, as you so keenly mentioned for some applications, for an Indian Pudding unless you cook it partially first?

                1. re: mscoffee1

                  Indian pudding recipes usually call for starting the mush on the stove top, then adding (more) milk, eggs, butter, and sweetening, and finally baking. It needs to be cooked enough on the stove top (where it can be stirred) so it doesn't stratify (settle) while baking.

                  I just made a similar pudding using cracked farro (puls). I started with left over farro (unseasoned), rewarmed with milk and sugar, added egg, and then baked it.