Bootstrap Framework 3.3.6

[sagi58]

If food lasts too long, it means no one enjoyed it enough to finish it off!!

[Jabberwocky]

I bought polenta once but was never sure what to do with it.

Sent using NCC-1701

[sagi58]

If it was the solid type, you can do a lot with it.

Try slicing it about 1cm, topping it off with pizza sauce and mozzarella.
Broil it in the oven until the mozzarella becomes a light golden colour.

Actually, you can cut it into bite size pieces and top it off with just
about anything you'd put on any hors d'oeuvre. Cut the polenta into
bite-sized pieces (squares/triangles), for the hors d'oeuvres that are
served warm (i.e., bruschetta, sausage, roasted red pepper, etc.),
put the topping on and then warm in the oven.

Bruschetta:


Sausage:


However, for those that are served with dips or vegetables (i.e., spinach,
capresa minis, etc.), broil the polenta to a golden colour in the oven and
then "dress up" with your favourite toppings.

Spinach dip:


Mini-capresa salad:


And, in my attempt to provide visuals, I found this little gem of an idea,
polenta kebabs!!

That looks like olives, polenta, sundried tomatoes... nice combination!!

[MrsSpanky]

That's the good thing sagi, surely it inspired me more when they appreciate my cooking hehe.

#jabberwocky it is not easy to make the polenta because of the consistency but once you get used to it.. a lot easier. Just have milk and chicken stock simmer it then add the polenta keep on stirring, add the parmesan cheese and butter.. salt and pepper. Stir until it is cooked.

[Jabberwocky]

Lol I thought it was like a processed fries/chips so I shallow fried slices of it. Did not end well.

Sent using NCC-1701

[sagi58]

Ah, you make the "soft" polenta! To be honest, my Mom never made it when we were younger;
but, I have learnt how to make it as an adult.

I boil a pot of water (usually about 6 cups), add 1/2 cup to cool it off a bit, and reduce the heat.
I add 1 cup of the course polenta, one tablespoon at a time, stirring until it begins to bubble.
Then, I add another cup of polenta, this time the fine type, one tablespoon at a time and stirring
until it thickens. I usually have two "tests" to confirm that it's cooked: first, you have to be able
to "smell" the corn and then, the mixture has to "stick" to the wooden spoon I'm stirring with, that
is, it slides off verrry slowly!!

After it's cooked, I'll spread it over plates and top that off with homemade pasta sauce and lots
of freshly grated parmeggiano cheese!!

This picture reminds me of the very first time I was introduced to polenta alla cacciata!!
(Yes, it was "served" on a wooden cutting board!! I was completely enchanted!!))


And, that reminds me, I haven't made it in a looong time!! Now, where did I put that pot??

[sagi58]

Lol I thought it was like a processed fries/chips so I shallow fried slices of it. Did not end well.

Not a bad idea!! Did you fry/bake it first?

[Jabberwocky]

Nope just shoved it in the pan, it became very stodgy

Sent using NCC-1701

[sagi58]

Probably because it "melted" to some extent...
Try deep frying or even baking... should be tasty!!
Don't forget to add the salt, malt vinegar and ketchup!!

[Jabberwocky]

Ketchup eeeew.

I will give that a go next time. Maybe with some Brown sauce

Sent using NCC-1701

[sagi58]

Ketchup eeeew.

I will give that a go next time. Maybe with some Brown sauce

D'ya mean gravy?

[spankyham]

Mrs Spanky always makes excess polenta and, next day, pan fries it until golden brown crust starts to appear. They are so effing delish! I generally get a bit of a slapping around as I eat them hot off the press.

I'm not sure which is better, the pan fried polenta squares or the slapping around

[spankyham]

Sagi, those polenta kebabs look a great idea.

[Jabberwocky]

As it is Monday, I did away with my usual cereal for breakfast

J

Sent using NCC-1701

[spankyham]

Lucky that p0o didn't land on the egg