I pick up Polenta at the store and use it in place of pasta every once in a while. What do do you do with Polenta, what is your favorite way to prepare or serve it?

Is it the cylinder kind or the powder that you got?

The cylinder, I don't think I have ever seen the powder.

I don't consider the stuff in the cylinder polenta. Get the polenta in the package. I tend to prefer the quick-cooking polenta, which takes about 2-3 minutes after the water is boiling.

I add salt and olive oil to the water, bring to a boil, reduce the heat to a simmer, take the pot off the stove, whisk in polenta in a constant, slow stream, then return to the heat.

Constantly whisk the polenta until thickened and bubbly. Remove from heat, then whisk in grated parmigiano, and serve. Sometimes I also add some gorgonzola dolce and a touch of cream for a softer polenta that acts as a nice base for a variety of dishes.

On cold days when I want a hearty meal, I'll make polenta, then top with some ragu or sauteed wild mushrooms deglazed with red wine. Serve with Chianti, Rosso di Montalcino, or Barbera, and it's a great lunch.

Futronic is right. Powder package or bag is best. I'll normally do a fresh tomato sauce with it, but it's versitile.

The wine, as with most italian dishes should be based on the sauce, not the starch underneath.

what futronic said. throw some wild mushrooms and sausage(boar!) on top.

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Originally posted by spo1977:
The cylinder, I don't think I have ever seen the powder.

Life is full of surprises, isn't it? One man's side dish is another guy's doorstop.

Aries, please, no powder, only stone-ground, coarse kind. Leave the powder to dilettants who think they know something about Italian cooking.

Grun, that's what I meant. I just didn't know how to say it
The cylinder kind is crap as everyone else stated...

Anyway, since you already got the crappy kind
Slice it and put it in a pan with a bit of olive oil till it's golden brown.
Serve it as a side.
You really gotta find the other kind and you'll see the difference.

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Originally posted by ArieS:

Slice it and put it in a pan with a bit of olive oil

To hell with olive oil, too much work. Just tear the plastic and bite it.

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What do do you do with Polenta

boil with water, milk, salt, pepper, a hint nutmeg - at the end (40 min - 2 hours later, depens on the quality, but cooking it slow) add butter and parmesan.
you can make it more liquid (similar to risotto) or cook it to get harder - it's a question of taste.

sometimes i do start with sautee ognions, add a hint garlic, and a bit white wine, fill with bouillon or water (no milk here!), finish with butter, and cheese as liked.

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what is your favorite way to serve it?

with tomato - braised rabbit

with sauteed wild mushrooms

with red wine - braised young goat

with osso bucco

sauteed in a pan with olive oil

and so on

All right,
I will try the powder. Thanks for the suggestions. Grunhauser, it is so unusual for you to be so petty, is everything ok?

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Grunhauser, it is so unusual for you to be so petty, is everything ok?

He's been cranky ever since his other personalities have been outed so easily recently - especially Cold/Cool Bronson.

Wine Doofus is pretty funny though.