Your Favorite Way to Cook Polenta: Tips and Tricks

[cakewalk]

Thanks all. I think I'm going to play with this tonight.

I never even realized polenta was Italian, I always thought it was Mexican!

[Boris_A]

cakewalk, just saw here that some eGulleteers have problems on a very high level. Therefore another suggestion:

maybe the most classic Northern-Italian polenta condiment is "Funghi porcini trifolati" (literally "truffeled porcinis").

You sautee some fresh, roughly cut porcinis with a generous spoon of butter and with one or two chopped garlic cloves for about 10-15 minutes and add some parsley and pepper at the end. That's it. Serve with freshly prepared polenta (stirred, not shaked ). Open a bottle of a hearty red wine and enjoy.

(BTW, these days we pay 25 (twentyfive) bucks for 1 (one) pound of porcinis. They know hoe to squeeze the adicts).

[slkinsey]

To add my two cents:

Definitely use yellow corn meal, coarser grinds being better.

Traditionally, the best Italian polenta is cooked in an unlined copper kettle over an open fire. It is cooked for a very long time and a crust builds up on the inside of the copper vessel. This crust imparts a great deal of the toasty corn flavor. Understanding that, I would think that any crust-forming method for the home cook would be a good one. However, if you're planning on using chicken stock or milk or loading it with a lot of gorgonzola, it's probably not worth the trouble as these added ingredients will obscure the corn flavor anyway.

[Boris_A]

It is cooked for a very long time and a crust builds up on the inside of the copper vessel.  This crust imparts a great deal of the toasty corn flavor.

When I was 16 years old, once I hiked on a road in the Swiss-Italian alps.

There were three workmen repairing the road, far from any house or building. They had a very particular, tall wood burner, and there was inserted an about 25 inch long, 8 inch wide, cylindric pot with hot, liquid bitumen to fill the cracks in the asphalt.

It was near noon, and just when I arrived there, they replaced the bitumen pot over the fire with a clean, empty copper pot of exactly the same size. They filled in some water, salt and cornmeal, they took a long wooden stick - and ecco, one hour later, they offered a rustic, toasty polenta and a cup of red wine.

I'll never forget the dual-use burner and pot!

[russ parsons]

If you don't stir at all, you get a fluffy kind of polenta, right? I prefer the stirred polenta, but I have guests who prefer this kind. Thus

boris, i was quite surprised when i tested this recipe, but it is not at all fluffy. it is a nice, thick, sticky polenta with deep, toasty flavor. the only drawback to the recipe is that it only makes 4 servings (and meager ones at that). it does not scale up. if you want polenta for 8, you need to make 2 pots.

[Boris_A]

boris, i was quite surprised when i tested this recipe, but it is not at all fluffy. it is a nice, thick, sticky polenta with deep, toasty flavor. the only drawback to the recipe is that it only makes 4 servings (and meager ones at that). it does not scale up. if you want polenta for 8, you need to make 2 pots.

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Russ, now I'm perplexed. And you don't stir? I have to confess that I didn't do a polenta with this method for two years now, but normally my memory for food is quite intact. It's two o clock in the morning here, so I'll try it tomorrow and I'm really curious. I suspect in the end the specifics of the cornmeal will be the answer. But let's wait and see.

At least your observation about the amount is quite in line with mine. I always made the oven polenta with only about two inches level of liquidity max. Thus one (normal) pot will not serve many people indeed.

[coffeeroaster]

Fries up nice for breakfast the next morning, too.

OMG -- fried up with a poached egg (or two) is one of my favorite meals.

[cakewalk]

Well, I've just finished eating my first batch of polenta. Good stuff, but I certainly have a long way to go. I figured I'd keep my first attempt on the basic side.

I used the double boiler method. (It is surprisingly simple, and hardly needs any stirring.) Three parts liquid (I used milk and water) to one part coarse corn grits. (That's what it said on the label.) Salt and butter.

I got a little nervous in the beginning because when I added the boiled liquid to the corn meal there were no lumps! I've been reading all about lumps in polenta and I was anticipating the worst. Not one lump. Beginner's luck, I guess. Or else I did something very wrong.

And then I just set it on top of a pot of simmering water, covered it with foil, stirred a few times during the first half hour of cooking, and then let it cook another hour (1 1/2 hrs. total) while I got some work done. I did stir a couple of times in between, mostly because I wanted to see how it "behaved." Interesting the way it sort of sticks to itself. It was not fluffy. But it did not form a crust. It was in a stainless steel bowl on top of a pot of simmering water. I wonder if it would have formed a crust if I left it for a longer period of time?

I added some blue cheese after it was cooked but while it was still very hot, now that was really good. Would you add cheese while it's still cooking?

Tomorrow I will slice what is left and fry it. Next time I make it, I'll change the corn meal to liquid ratio. In the meantime I like it, but I don't quite get what people think is so great about it.

Thanks to all of you.

[Boris_A]

Russ, now I'm perplexed. And you don't stir? I have to confess that I didn't do a polenta with this method for two years now, but normally my memory for food is quite intact. It's two o clock in the morning here, so I'll try it tomorrow

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I just finished our dinner. I didn't tell Beatrix how I made the polenta and she immediately asked me why the polenta is less firm and sticky as usual. She liked it very much, though.

But now I have to admit that a certain "fluffiness" (actually, we would call that something like "looseness" in German. Fluffy seems to be an expression going too far) only the first visual impression when taking out the first spoon. Well, at least for me. But it has definitely some stickiness, more than I believed to remeber, but not the firmness of a stirred one, I think.

cakewalk: "In the meantime I like it, but I don't quite get what people think is so great about it."

Don't worry. It was really a poor people's dish for decades. Some friends of mine outright refuse to eat this "hen's feed".

[Mottmott]

this is a very good no-stir polenta that i learned from paula wolfert (hi paula!). many years ago i did a series of tests and this was the only shortcut that offered a really deep, toasted flavor.

2 quarts water

2 teaspoons salt

2 cups coarse-ground cornmeal

2 tablespoons butter

2 tablespoons minced parsley

Combine water, salt, cornmeal and butter in 3- to 4-quart oven-proof saucepan. Bake at 350 degrees 1 hour 20 minutes. Stir polenta and bake 10 more minutes. Remove from oven and set aside 5 minutes to rest before serving.

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Perfect timing! Tis the season to braise. Russ, thanks for calling Paula's off-the-polenta-box "old paesan's mother's" method to our attention.

I made a half batch in the oven in a small covered LeCreuset casserole; it turned out just fine. I neglected to add the butter til I took it out of the oven when I also added a bunch of parmegiano. The ease of this preparation will make polenta more frequent at my house.

[russ parsons]

But now I have to admit that a certain "fluffiness" (actually, we would call that something like "looseness" in German. Fluffy seems to be an expression going too far) only the first visual impression when taking out the first spoon. Well, at least for me. But it  has definitely some stickiness,  more than I believed to remeber, but not the firmness of a stirred one, I think.

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yes, that sounds right. looseness is definitely a better description, and i think you're probably right. i do remember that when i made polenta last weekend for the first time in a long time (stove-top, stirring method), it really struck me how thick and sticky it was ... the proverbial "spoon standing up in it" thick. it also struck me that it wasn't hard to make or even that time-consuming (especially when i only make it a couple of times a year). so why was i worried about finding a shortcut in the first place?

[fifi]

I dunno... I like your shortcut idea. I have the little Le Creuset in the oven as we speak. I whipped up a cup of "artisan" cornmeal with the quart of water, the Parmesan Reggiano is grated, and I am set for a polenta dinner. We will see how this works out.

[Boris_A]

it really struck me how thick and sticky it was ... the proverbial "spoon standing up in it" thick. it also struck me that it wasn't hard to make or even that time-consuming (especially when i only make it a couple of times a year). so why was i worried about finding a shortcut in the first place?

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Work ethos? But not only.

My mother was born in the Ticino, the Italian part of Switzerland, where people are notorious polenta eaters. Families were bigger then, and stirring the sometimes large amount of polenta was men's work. (Today, in many Ticinese/Lombardian/Piedmontese villages, there is once a year the "Sagrada del Polenta", the "Polenta-Feast", where they cook stirred polenta in huge pots and serve it for free for everyone and every visitor, mostly together with "Luganighe", a kind of boiled salami).

The family table polenta was very thick and firm and served like a cake and was cut into pieces with the help of thread or a thin wire.

When I was a boy, my mother (though a business woman) took the time and prepared twice a week a thick, stirred polenta. She served it to me as she had it in her youth, hot in a large cup of cold, fresh milk. The milk was not homogenized back then, and large, unbroken fat globules (as described by Harold McGee on page 14) gave a wonderful, creamy taste on the palate. The mix of hot an cold and the toasty, firm polenta with and the creamy milk! I was an addict.

Grown with such memories, you can never accept an oven polenta as a true polenta. I mean, those Tuscans have really no idea about cooking

Edited October 15, 2004 by Boris_A (log)

[Mottmott]

Work ethos? But not only.

My mother was born in the Ticino, the Italian part of Switzerland, where people are notorious polenta eaters. Families were bigger then, and stirring the sometimes large amount of polenta was men's work. (Today, in many  Ticinese/Lombardian/Piedmontese villages, there is once a year the "Sagrada del Polenta", the "Polenta-Feast", where they cook stirred polenta in huge pots and serve it for free for everyone and every visitor, mostly together with "Luganighe", a kind of boiled salami).

The family table polenta was very thick and firm and served like a cake and was cut into pieces with the help of thread or a thin wire.

When I was a boy, my mother (though a business woman) took the time and prepared twice a week a thick, stirred polenta. She served it to me as she had it in her youth, hot in a large cup of cold, fresh milk. The milk was not homogenized back then, and large, unbroken fat globules (as described by Harold McGee on page 14) gave a wonderful, creamy taste on the palate. The mix of hot an cold and the toasty, firm polenta with and the creamy milk! I was an addict.

Grown with such memories, you can never accept an oven polenta as a true polenta.  I mean, those Tuscans have really no idea about cooking 

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Sounds wonderful. You're lucky to have such nice memories. And just for curiosity, do you make it often?

I was also lucky as a child, though without polenta. My working mother also used do home meals from scratch (excepting frozen veggies sometimes), even baking.

But without those memories, oven polenta tastes very good. And as I live alone usually, I'm not likely to make it the labor intensive way nearly as often. Braising season's on! I had a stew with polenta last night. Fried polenta today. Thanks again aged paesan's mother on a box -> Wolfert -> Parsons.

edited to repair a broken arrow

Edited October 15, 2004 by Mottmott (log)

[fifi]

I had a loverly slab of polenta fried in butter for lunch. The oven method sure works for me.

I did notice something, though. Someone needs to investigate the unusual heat retaining properties of fried polenta. That sthtuff never coolths off! *nurthing a thcorcthed thounge*

[andiesenji]

I am hanging my head in shame. All y'all are so dedicated to making polenta so nicely, even when just for yourselves.

Although I do make polenta in the classic manner when preparing it for guests, when I make it just for myself I make it in the microwave.

It is tricky and one has to sit right next to it and be prepared to stir vigorously every couple of minutes but it comes out quite nice and unscorched which was a bit of a problem in the past....

When I am alone and start something like this I sometimes wander off and become involved in something else and forget all about it until I notice something in the air..............

This never happens when other people are around, I realize that there will be distractions and take steps to be sure I stay on top of things.

And it can't go down the garbage disposal. As long as there is nothing in it except water and salt, the miserable mess can go into the worm composting bin.

[Mottmott]

Fifi, a nice cold drink is the only remedy.

Andy, be sure to give this easy method a try. Into the oven in a lidded heavy casserole pot, timer set, timer in pocket, and forget it til you hear the ping. It would be interesting to hear whether this works out as/more/less tasty than your microwave version. This makes it as easy to make as rice.

Timers are on my great inventions list.

[russ parsons]

those heat retaining qualities are the reason polenta is so good as a base for a ragu: fill a platter with polenta, spoon over ragu and the meat will still be warm 30 minutes later (perhaps a slight exaggeration).

[Boris_A]

And just for curiosity, do you make it often?

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Well, I'm a bit older now and a bit more pragmatic. Once in two months, maybe, or even less.

Today, I prefer something like Gnocchi alla Romana, a "polenta" made from wheat grit and slightly roasted in the oven and served with a bit garlic and fried, crunchy sage. It's better accepted by most of my guests.

But once a year, I'm the cook for a funfair stand. I take out my huge pot and my giant spatula and I make polenta for 400 servings in three days. Stirred, of course, because I don't own a dozen ovens. I'm using a glove to avoid blisters and I need physiotherapy afterwards to repair my right arm and a shrink to treat my masochistic feelings.

And please, oven polenta is exactly as good as a stirred one. I'm just mentally blocked.

[Mottmott]

Well, I'm a bit older now and a bit more pragmatic. Once in two months, maybe, or even less.

Today, I prefer something like Gnocchi alla Romana, a "polenta" made from wheat grit and slightly roasted in the oven and served with a bit garlic and fried, crunchy sage. It's better accepted by most of my guests.

But once a year, I'm the cook for a funfair stand. I take out my huge pot and my giant spatula and I make polenta for 400 servings in three days. Stirred, of course, because I don't own a dozen ovens. I'm using a glove to avoid blisters and I need  physiotherapy afterwards to repair my right arm and a shrink to treat my masochistic feelings.

And please, oven polenta is exactly as good as a stirred one. I'm just mentally blocked.

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Oh, I think you made it clear you weren't being judgmental, but instead demonstrating a sentimental and masochistic streak. Maybe we need another "from scratch" thread.

edited to add: would you care to elaborate on the Gnocchi alla Romana?

Edited October 15, 2004 by Mottmott (log)

[Swisskaese]

Work ethos? But not only.

My mother was born in the Ticino, the Italian part of Switzerland, where people are notorious polenta eaters. Families were bigger then, and stirring the sometimes large amount of polenta was men's work. (Today, in many  Ticinese/Lombardian/Piedmontese villages, there is once a year the "Sagrada del Polenta", the "Polenta-Feast", where they cook stirred polenta in huge pots and serve it for free for everyone and every visitor, mostly together with "Luganighe", a kind of boiled salami).

The family table polenta was very thick and firm and served like a cake and was cut into pieces with the help of thread or a thin wire.

When I was a boy, my mother (though a business woman) took the time and prepared twice a week a thick, stirred polenta. She served it to me as she had it in her youth, hot in a large cup of cold, fresh milk. The milk was not homogenized back then, and large, unbroken fat globules (as described by Harold McGee on page 14) gave a wonderful, creamy taste on the palate. The mix of hot an cold and the toasty, firm polenta with and the creamy milk! I was an addict.

Grown with such memories, you can never accept an oven polenta as a true polenta.  I mean, those Tuscans have really no idea about cooking 

←

You are really making me homesick!!! I lived in Lugano for two years. I had some amazing polenta dishes in Ticino and Lombardy. My favourite was with wild porcini mushrooms and assagio.

[Swisskaese]

Oh, I think you made it clear you weren't being judgmental, but instead demonstrating a sentimental and masochistic streak.  Maybe we need another "from scratch" thread.

edited to add: would you care to elaborate on the Gnocchi alla Romana?

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Here is a recipe:

Gnocchi alla Romana

[Boris_A]

edited to add: would you care to elaborate on the Gnocchi alla Romana?

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Opposed to the art of preparing potato gnocchis, this Roman version is just the right thing for cooks who want to achieve max pleasure with minimal effort. (The potato gnocchis are a science for itself, at least for me (potato type, flour type and such things. I enjoyed such airy, fluffy, melting potato gnocchis in the Piedmont, that I stopped to make them. It was too embarrassing).

As I said, a polenta made by wheat grit (?)/seminola (?).

Exactly the same blues like like the polenta but with 1 cup of seminola instead of cornmeal, but then I choose 2 cups of pure chicken stock instead of water (and let's not forget the cup of milk). And this time stirred (seriously ), because it's done in 20 minutes and you don't need that much strength. And it should be not that thick/firm.

When finished, let it cool for three minutes (to avoid coagulating of the egg) and add an egg and 2 oz. of parmigiano. Skim (?) it on a flat baking plate, an inch thick, maybe a bit less. Let it cool and put it in the fridge if you dont' use it within 2-3 hours. Cut it in rectangles (maybe 2 x 1 inch or somewhat smaller). That's the Gnocchis.

Now prepare crunchy, fried sage together with a bit finely chopped garlic in some foamy, slightly hazelnut browned butter. I'm very cautious and I do the garlic separately to avoid any brown or even burnt garlic.

Now layer your Gnocchis in a gratin mould and then layer some butter flakes with some parmigiano (but not too rich!) and some sage/galic mix and then again a layer of gnocchis and so on, maybe for three or four tiers. I do it rather pyramidal to attain more surface, because now I place it in the oven at gratin heat and keep it there for 30-40 minutes until there's some golden browning. Serve.

More than once when a brought this thing to a party, the mould was virtually looted within minutes and I should have brought along printed recipes. If people have only a slight inclination for Italian food, they simply cannot resist.

Edited October 15, 2004 by Boris_A (log)

[Boris_A]

You are really making me homesick!!! I lived in Lugano for two years. I had some amazing polenta dishes in Ticino and Lombardy. My favourite was with wild porcini mushrooms and assagio.

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Hello Swisskaese!

Then you know it all.

The grotto, the polenta, the wild porcinis and the glas of merlot del Ticino.

My mother lived there in Vico Morcote (just above Morcote at the tip of the Luganese "peninsula"), if you know that place. She ran a tiny osteria there for a while, the "Böcc" in Vico.

Salutoni!

[Swisskaese]

Hello Swisskaese!

Then you know it all.

The grotto, the polenta, the wild porcinis and the glas of merlot del Ticino.

My mother lived there in Vico Morcote (just above Morcote at the tip of the Luganese "peninsula"), if you know that place. She ran a tiny osteria there for a while, the "Böcc" in Vico.

Salutoni!

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I am not familiar with your mother's osteria, but I am very familiar with Vico Morcote. I lived in Viganello.

Salutoni!