+ friendofsheila Posted June 27 Posted June 27 I like cornmeal but don't know what to serve with polenta. it sounds not so great serving it with roast chicken or something, so I'd like a recommendation. what do you serve with a polenta side.?
pubic_assistance Posted June 27 Posted June 27 We had it last night with a filet of sole San Carlo. Delicious. 😋 MikeBiDude and samhexum 1 1
craigville beach Posted June 27 Posted June 27 21 hours ago, friendofsheila said: I like cornmeal but don't know what to serve with polenta. it sounds not so great serving it with roast chicken or something, so I'd like a recommendation. what do you serve with a polenta side.? chicken cacciatore works well with it MikeBiDude 1
MikeBiDude Posted June 27 Posted June 27 1 hour ago, craigville beach said: chicken cacciatore works well with it Or rabbit cacciatore! BSR and craigville beach 1 1
+ friendofsheila Posted June 28 Author Posted June 28 On 6/27/2025 at 3:10 PM, craigville beach said: chicken cacciatore works well with it thanks to everyone who gave me answers. this and the sausgage / peppers are the least expensive ones, so I will try these. thanks. samhexum 1
+ nycman Posted June 29 Posted June 29 (edited) Nothing goes with polenta…….because it’s polenta. https://www.reddit.com/r/mildlyinfuriating/comments/1lhqnof/tried_making_polenta_for_the_first_time/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button AKA what Yankees think grits are. Grits are Devine. Polenta is poorly made cornbread. Edited June 29 by nycman
mike carey Posted July 2 Posted July 2 Or you could use the (dry) polenta to make something else. Lemon Polenta Cake | Nigella's Recipes | Nigella Lawson WWW.NIGELLA.COM This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically... pubic_assistance 1
samhexum Posted July 12 Posted July 12 On 6/28/2025 at 10:59 PM, nycman said: Nothing goes with polenta…….because it’s polenta. Grits are Devine. Polenta is poorly made cornbread. If The Grits You Cook Aren't Smooth, Here's How An Expert Makes Them Extra Creamy APPLE.NEWS Have you struggled with cooking grits that didn't come out as smooth as you'd like? Well, if this is the case...
+ friendofsheila Posted July 12 Author Posted July 12 On 7/2/2025 at 3:49 AM, mike carey said: Or you could use the (dry) polenta to make something else. Lemon Polenta Cake | Nigella's Recipes | Nigella Lawson WWW.NIGELLA.COM This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically... I've wanted to make one of these. Have you ever made one?
mike carey Posted July 13 Posted July 13 14 hours ago, friendofsheila said: I've wanted to make one of these. Have you ever made one? No, I haven't. Not yet!
pubic_assistance Posted July 13 Posted July 13 On 6/28/2025 at 10:59 PM, nycman said: Nothing goes with polenta……. AKA what Yankees think grits are. Grits are Devine. Polenta is poorly made cornbread. I love Polenta. Dont like grits at all. Just a matter of taste...and/or sometimes what people grow up with. Growing up we didnt eat either...so it was up to me to decide what tasted better. There's a lot of terrible food put there that people love simply because it brings fond memories of home.
+ Alabastrine Posted July 16 Posted July 16 leftover polenta can be sliced into neat little slabs and browned in sage butter... BSR and MikeBiDude 1 1
+ friendofsheila Posted August 2 Author Posted August 2 I tried one and it tasted okay but was really boring alongside the chicken cacciatore. the texture was like hot breakfast cereal, but I cannot complain since that is excatly what it is! I am going to stick to cornbread which I like a lot. samhexum 1
samhexum Posted August 3 Posted August 3 On 7/13/2025 at 8:19 AM, pubic_assistance said: There's a lot of terrible food put there that people love simply because it brings fond memories of home. Once again waxing poetic about his love of hot dogs... 🥰 pubic_assistance 1
jeezifonly Posted August 3 Posted August 3 I’m a fan of it as a bed for slow-braised meats - short ribs, ragout, lamb shanks - soft, sticky bites of meat in a flavorful wine sauce. I even buy the pre-cooked refrigerated tubes to and slice and pan-fry. If the flavor of corn is unappealing, add butter, garlic and parm. After 3 glasses of Chianti, you’ll adore it. pubic_assistance, MikeBiDude and samhexum 1 1 1
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