Here's a topic that shoud be easy to digest (grin). Polenta...

[Doran]

I'm a "grits" girl, true to my Southern roots. But, I'm attending a potluck tonight and have a hankering to make polenta. This recipe, just gleaned off the WWW, looks tasty and the few ingredients I don't have (fresh corn/goat cheese), I'll either do without or walk to the nearby grocery to purchase.

My questions are these:

1. Do you think I can get away with using roasted poblanos which I put up in oil last fall and still have in my fridge?

2. If I bake this now-ish, will it be a glutinous mass by the time lots of folks are eating it, around 6:00? Could it be reheated just before serving? Kept warm in a warm car?

3. Shall I take a case of Mikes instead?



RECIPE:

Creamy Polenta with Corn, Goat Cheese and Peppers

* 2 Tbsp. butter
* 2 medium poblano peppers, seeded and diced finely
* 2 cups fresh sweet corn, cut off the cob
* kosher salt and pepper to taste
* 1 cup whole milk
* 1 cup water
* 1 cup polenta or corn grits
* 2 ounces goat cheese, crumbled

Heat the butter in a medium saucepan over medium heat. Add the poblano peppers and fresh corn. Cook, stirring occasionally, for several minutes until the peppers start to soften and the corn starts to glisten. Season with kosher salt and pepper. Add the whole milk and water to the pot. Bring to a boil. Add the polenta, stirring constantly, until the mixture becomes thick (about 2 to 4 minutes).

Remove from the heat. Stir in the goat cheese and let the polenta rest about five minutes before serving. Serve warm.

Makes 6 to 8 servings.

[Country Girl]

I don't know the answers to any of your questions, but this does look good. Yum!

[Jenny in Atl]

Is this instant Polenta? Seems to cook awful fast. I only know the kind that takes a long time to make. Sounds yummy though. :001_smile:

[Mrs Mungo]

I'd maybe consider not putting in the cheese, reheating and stirring in the cheese after reheating.

[Doran]

Is this instant Polenta? Seems to cook awful fast. I only know the kind that takes a long time to make. Sounds yummy though. :001_smile:


I have both kinds (clearly I've had a hankering for polenta for awhile, just haven't "got round" to making it ;)), and I assumed this one would use the quick polenta.

[Doran]

I'd maybe consider not putting in the cheese, reheating and stirring in the cheese after reheating.


What's your thinking in that, Mrs. Mungo? Not disputing, just not computing. :D

[Doran]

I made the polenta and it turned out just great! I will definitely be making it again, perhaps with slightly fewer pieces of hot pepper next go around. Wow -- it packed some heat, but in an authentic and not entirely overpowering way. It just wasn't the most kid-friendly dish I've ever made. ;)

But, a word of advice: I think the recipe above is wrong. It calls for only 2 cups of liquid to a cup of grain. I've never made grits with less than 3:1, and the recipe on the bag of polenta I used called for 3:1. So, I bumped up the liquid (I happened to have some chicken stock, so I used that) by another cup, and it seemed perfect. Can't imagine how thick the stuff would have been otherwise. :confused: