These polenta fries are great served as a side dish or they make a fantastic appetizer. Easy to make and no frying required. Serve these guys up with your favorite pasta sauce for a special leftovers treat.
Polenta can be made from different types of cornmeal. First there is the coarse ness of the grain: coarse, medium, or fine â€” they all work, they will just affect the consistency of the finished polenta in terms of how smooth it is.
Then there are different types of polenta in terms of speed of cooking. There is instant or fast-cooking polenta, and regular slow cooking polenta, which will result in the creamiest most rounded texture and flavor. Instant polenta has been pre-processed, and purists feel like it doesnt have the same flavor and consistency as slow cooked cornmeal.
What is the ratio of water to polenta?
Soft polenta is usually served alongside or underneath a main dish and absorbs sauces beautifully. When polenta is served as the base of a dish, its often topped with something quite saucy, like a thick ragu or maybe sauteed mushrooms with a pan sauce. Meat, seafood, vegetables, all can be served on either soft polenta, or cooked sliced firm polenta.
One of our supermarket bargains this week was a few pieces of oxtail which I braised in red wine and ate with a dish of Polenta of which, being as I am the only person in this house weird enough to eat Polenta, I had a fair bit leftover. No worries there are so many great things to do with leftover polenta scraps.
Before we start, see here forhow to make polenta see here, you will have to scan down a bit past all the pretty pictures of Caribbean Full Moon Party! In the same post is how to make Mozzarella Stuffed Polenta Cakes.
For the following ways to use up leftover polenta firstly, using a wet spatula, spread the unused polenta in an oiled to about15 mm thick. Leave till cold and if poss leave a bit longer to allow it to dry out a bit.
Cut cold polenta into shapes or chips or croutons and coat in flour or dry cornmeal to help form a crispy crust. Deep fry a few pieces at a time â€“do not overcrowd the pan, the oil needs to stay good and hot â€“ and when crisp and golden, lift out carefully and drain on kitchen roll whilst frying the rest.
Heat a little olive oil in a shallow pan. Add the polenta and fry till hot with crispy areas. Mix in anything you like â€“ leftover veg, meat, fish, herbs, spices etc. Continue cooking gently a few minutes more till heated through, crisp and golden.
This is one of my favourite ways to use up unused polenta trimmings; toss the bits of pieces of polenta with soft buttery cooked leeks and pile into a buttered dish. Crumble over some blue cheese, sprinkle with breadcrumbs and bake till hot and bubbling. A glass or red wine is de rigueur here.
Scatter bits and pieces of leftover polenta on top of a savoury stew, hotpot or casserole, cover the dish with foil and bake till hot through. ncover and sprinkle with breadcrumbs and cheese if suitable, return to the oven till crisp and bubbling. or a posh do use slices of polenta, cut into pretty pieces and laid slightly overlapping.
I have so many ideas for leftovers that I wroteCreative Ways to Use Up Leftoverswhich has ideas, recipes, handy hints, cooks treats, storage guidance and food pairing suggestions for over 450 possible leftovers and scraps.
Polenta is one of those foods I vow to use more. It's cheap and it's versatile. You can make a whole pile of the unglamorously-titled Corn mush on a lazy Sunday and then turn your stockpile into delicious dishes all weeklong.
This weekend, start out by making a giant batch of this recipe for Basic Polenta and store it away for quick weeknight meals. Most recipes can be started as the polenta comes off the stove piping hot. But if you'd rather chill the mixture and make the recipe the following day, just be sure to reheat the mush and add an extra tablespoon of butter to restore its creamy texture.
Make basic polenta recipe and stir in cup Parmesan cheese and 1 Tablespoon chopped fresh basil. Spread the mixture over a large pizza tray to form a 3/4-inch thick circle. Sæt til side for at afkøle. Cut the polenta into wedges. Børst let med olie og kog på en forvarmet char-grill eller grill i 3 minutter på hver side, eller indtil kilerne er skarpe. Serveres varmt som en fingermad. Tjener 4-6. Serveres med dip, salsa eller herbed olie.
Hvis du nogensinde har hældt resterende polenta i en madopbevaringsbeholder og derefter forsøgt at fjerne det et par dage af Køle senere, ved du, at det bliver en meget fast mursten, der falder ud i et solidt stykke. Jeg indså, at hvis jeg bruger en beholder med lige hjørner og kanter til at gemme det, er jeg allerede halvvejs til polenta croutons. Jeg skar blokken af polenta til kuber og begyndte at stege dem i en stegepande. Jeg ønskede, at kanterne var crispier, men tænkte på Frico. Så jeg kastede mit næste parti kuber i fint revet parmesan før stegning, og de brulede og skarp så meget hurtigere. Plus, de var meget sjovere at spise. Dette trick er bedst trukket ud i mindre batcher, så de ostebelagte croutoner ikke holder sammen sammen mens du steges.