Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 Hey Christie - I make mine in a log so I can fry up the leftovers in butter, in the morning for breakfast. Slather it with preserve. Drink with lots of fresh brewed coffee. Its wonderful for stuffing red peppers - polenta, spinach, minced garlic, and lots of cheese (feta or kasari, something strong). For dinner, we grill it and drown the grilled slices in a mushroom ragout (I save all the bits and pieces in the freezer and toss them in for flavor and fiber). If you don't have a grill: cover a cookie sheet with foil and grease with olive oil (I use one of those spray misters). Preheat oven to 400F (200C). Cut the polenta into 1/4 inch slices. Place on cookie sheet at least 1/2 inch apart. Cook for 15 mins, turn your slices, cook for another 15 mins. Sprinkle with salt if desired. Should be crunchy around the edges, soft inside. Oh, yeah. Think I put the polenta on!!! Now I have polenta munchies!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2006 Report Share Posted March 22, 2006 Hi Chupa More polenta questions. Can you tell I'm feeling really intimidated by this packet of food? If you were going to use it to stuff peppers would you grill it and dice it first, or just use it as is? Thank you Christie Quote Link to comment Share on other sites More sharing options...
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