Polenta
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28-08-2017, 07:47 PM
Polenta
Never had it before, believe it or not.

I bought some today, in sausage like packaging, all ready to do something with.

But what? It says just fry, bake, grill or microwave slices of it.

Anyone have any better ideas?

[Image: dobie.png]Science is the process we've designed to be responsible for generating our best guess as to what the fuck is going on. Girly Man
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28-08-2017, 07:55 PM
RE: Polenta
Fry it, it's incredible.
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28-08-2017, 11:32 PM
RE: Polenta
Tried it fried here, in Brazil. Was *not* impressed.

My grandmother used to make it, from scratch, as you say (no such expression in Bulgarian - we just call it cooking Rolleyes ). She would make it with Bulgarian cheese (like feta, but less fat content and usually with cow, not sheep or goat milk), butter and paprika (one of my favourite spices, goes with everything) and/or fried chunks of pork (called пръжки in Bulgarian)

It's a childhood thing for me... Blush

[Image: balagarski-kachamak.jpg]

[Image: -_-_-_-_-_-.jpg]

"E se non passa la tristezza con altri occhi la guarderò."
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29-08-2017, 12:15 AM
RE: Polenta
It's like hominy grits made for white people.

#sigh
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29-08-2017, 10:07 AM
RE: Polenta
(28-08-2017 11:32 PM)Vera Wrote:  Tried it fried here, in Brazil. Was *not* impressed.

My grandmother used to make it, from scratch, as you say (no such expression in Bulgarian - we just call it cooking Rolleyes ). She would make it with Bulgarian cheese (like feta, but less fat content and usually with cow, not sheep or goat milk), butter and paprika (one of my favourite spices, goes with everything) and/or fried chunks of pork (called пръжки in Bulgarian)

It's a childhood thing for me... Blush

[Image: balagarski-kachamak.jpg]

[Image: -_-_-_-_-_-.jpg]

And here I thought it was Hungary that was famous for Paprika... I use it a lot too, as did my mom.

[Image: dobie.png]Science is the process we've designed to be responsible for generating our best guess as to what the fuck is going on. Girly Man
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29-08-2017, 10:30 AM
RE: Polenta
(29-08-2017 10:07 AM)Dom Wrote:  And here I thought it was Hungary that was famous for Paprika... I use it a lot too, as did my mom.

Are you my neighbour by any chance? Gasp He keeps saying Hungarian all the time.

Brazilians, on the other hand, usually think I'm Belgian. What am I, a woman for all seasons and of all countries Rolleyes

"E se non passa la tristezza con altri occhi la guarderò."
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29-08-2017, 10:36 AM
RE: Polenta
(28-08-2017 07:47 PM)Dom Wrote:  Never had it before, believe it or not.

I bought some today, in sausage like packaging, all ready to do something with.

But what? It says just fry, bake, grill or microwave slices of it.

Anyone have any better ideas?

Its like a solidified version of grits and just as nasty maybe its different for Americans but I nearly vomited when I tried grits when I was there in 99.
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29-08-2017, 10:37 AM
RE: Polenta
Make your own. It's very easy.
The pre-made packaged stuff does not even resemble polenta.
It's generally a vehicle for some other usually sauce laden dish.

Mario Batali Cooks Spicy Shrimp with Jalapeños + Polenta




http://abc.go.com/shows/the-chew/recipes...rio-batali

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29-08-2017, 10:56 AM
RE: Polenta
I had it at a Brazilian restaurant, it was cut into strips like the size of French toast sticks and fried.
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31-08-2017, 04:45 PM
RE: Polenta
I make it from scratch.
1 part polenta and 2 parts liquid

So usually I take a coffee mug.
I put 2 coffee mugs polenta in the pot.
Then I put 2 mugs of water and two mugs of milk.
Then I put a soup stock cube in.
And then I stir on medium heat non stop until it gets really hard to stir.
Then I put it on a plate and serve it with meat.

Or, if I want to make it authentic the way they make it in Romania.
Only water for the liquid.
A little bit of salt instead of stock cube.

If you want it a bit firmer, for example so you can bake it or fry it, just make it 1 part polenta and 1.5 parts liquid and then stir a little bit longer over the heat.
It's really easy. But you just have to stir non stop.

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