Cooking with polenta


A garden tidy up on a warm spring day, path weeded and garden gate washed. A quick bit of work which needed a tasty supper.


Hello Dear Reader,

It all started with a bag of polenta at the back of the cupboard. 

1 cup of polenta on a plate with some salt, pepper and garlic powder. This made the courgettes crispy and is a good gluten free alternative. 

1 shallow bowl with beaten egg.

2 frozen cod fillets

2 large courgettes cut down into chips.

Set the oven to 200 and have a baking tray ready

Roll both the courgette chips and cod , still frozen, in the egg then the polenta, place on the baking tray and cook for 15-20 minutes. Overcooked fish is dreadful so be careful.

I also made tartare sauce with what I had

8 small gerkins finely diced

Squirt of lemon juice

Heaped teaspoon of Dijon mustard

2 dessert spoons of mayo

2 dessert spoons of natural yogurt – it lightens the calories

Mix together, tasting as you do, you might want more mustard or lemon juice.

I didn’t add capers as I didn’t have any.

We had a lovely evening, with the fire lit in the dining room, good linen and a leisurely supper with some delicious grub. Rough costs, 65p per cod fillet, courgettes 35p each, tartare sauce 25p each, tomatoes 20p for 7 each, polenta 20p -£1.65 per person. 

Over to you Dear Reader, other than making a creamy alternative to mashed potato, what do you do with polenta? Do you use it at all? 

Until tomorrow,

Love Froogs xxxxx

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11 thoughts on “Cooking with polenta

  1. Here in the southeastern U.S., we have a white version of polenta – grits. It’s cooked in a variety of ways, but my favorite is with garlic and cheese, topped with shrimp. It’s amazing!

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  2. In the northern US it is sometimes cooked and served like farina for a hot breakfast. Then what is left over is put into a pan and sliced and fried the next morning with syrup

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  3. I live in the US. Grandma was from Kentucky and she made what she called cornmeal mush. She would cook it and serve it that way as a cereal. When it got cold and firmed up she would slice it and fry it. I never tried it, the name didn’t sound good. Later on in my life it became stylish and called polenta. Then I tried it and like it now with cheese.

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  4. I use polenta (cornmeal) to make cornbread muffins to go with chilli. I prefer unsweetened cornbread rather than the sweetened versions you seem to find in recipes. Really good!

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  5. Recipe looks wonderful will try it out. Coming home tomorrow, will think of you when crossing the bridge. All the best. Not long until easter now.

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  6. It’s nice fried or baked – cook on the hob until almost to thick to stir, pour into a baking tray and allow to ‘set’. Then slice, season and shallow fry, grill or bake.

    We also serve it sweetened as a porridge with fruit or jam.

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  7. My parents are from the Friuli region of Italy where polenta is the staple carbohydrate. As a kid, we ate it frequently, mainly alongside stews of various kinds.I cook it for my own family (I don’t serve it up as frequently though!) in the same ways. I also like pouring it into a greased tray to set, then fry or grill it with barbecues. One of my favourite breakfasts is using sliced polenta in place of bread for grilled cheese. Yum.

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