Featured How to keep polenta (cornmeal) creamy once it's cold?

Discussion in 'Food & Cooking' started by brulo, Nov 10, 2017.

  1. brulo

    brulo

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    So, I'm trying to come out with some kind of classic italian polenta dish but I want to serve it cold (more like room temp) as a starter, with a light raw tomato and basil sauce and burrata on top.

    This is, the polenta tends to get super hard once it cools down...

    Is there any technique I might be missing to keep it light and creamy? Like some kind of puree...

    I was thinking on adding more liquid a couple minutes before serving, but maybe that would dilute flavors...

    Just for reference, this is polenta :)

    Thanks!
     
  2. Pat Pat

    Pat Pat

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    Just load it up with liquid. Like a lot of liquid; twice the normal amount almost. It will still set in the fridge but it will be loose enough that you can stir it cold. Don't change your mind and heat it up though, for it will be soup.
     
  3. kuan

    kuan Moderator Staff Member

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    It's not possible. The cornstarch gelatinizes. It's better to just do it on the fly per serving. Either that or do grits.
     
  4. phatch

    phatch Moderator Staff Member

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    Let it set up. Then cut into slices and grill, serve with a flavorful tomato sauce. I prefer it this way over creamy.
     
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  5. koukouvagia

    koukouvagia

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    I agree with phatch. This method will ensure the best possible outcome with no complaints. Extra points if you can get some grill marks on it.
     
  6. brulo

    brulo

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    Thanks all!

    I think I'll finally experiment a little with grilling, the contrast of a warm polenta patty and cold sauce and cheese could work.

    I'm thinking of just brown them directly on iron.

    Thanks again!
     
  7. kuan

    kuan Moderator Staff Member

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    Yes, brown directly. It is so good.
     
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  8. Pat Pat

    Pat Pat

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    Deep-fried is even better. Crisp on the outside, creamy on the inside. Just dust the pieces with flour before frying. It was our number one best seller at a restaurant.
     
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  9. brulo

    brulo

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    That sounds awesome too! I'm not really used to deep fry so I could give it a try
     
  10. pete

    pete Moderator Staff Member

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    I agree with everyone here. Due to it's nature and high starch content you are just not going to get a good product trying to serve cold (or room temp) creamy polenta. I have used all the techniques that everyone has mentioned with great success, but, by far, my favorite way to use cooled polenta is to deep fry it-nice crispy exterior and soft, creamy interior. Depending on how you cut it, before frying, it has a ton of uses- from croutons, for a salad, in place of toasted bread in croustades, or as a side dish to many different entrees.
     
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  11. brulo

    brulo

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    I'll definitely try the deep frying!

    I found this cool article on the subject. I'll try what says there, making it with just water to avoid it getting too heavy when combined with burrata.
     
  12. Pat Pat

    Pat Pat

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    I hated polenta for the longest time until I discovered that the thing can taste good if you make it with milk and cream. I find polenta made with just water/stock disgusting. LOL.
     
  13. chefbuba

    chefbuba

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    I make it for my dad as a hot cereal. Make with milk and raisins, nuke for five minutes, let hydrate, thin out, nuke again for two minutes, sweeten with brown sugar. Good stuff.
     
  14. koukouvagia

    koukouvagia

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    I’ll try that. I sort of hate polenta. I make it with water, butter and cheese. Better with milk?
     
  15. pete

    pete Moderator Staff Member

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    I used to hate polenta also, but now I've come to love it, but of course, what makes me love it, also makes it-not so healthy; milk (or better yet cream), lots of butter and lots of cheese-what type depends on what I'm doing. One of my favorite, winter dishes (oh, a good entry for this month's challenge if I get time) is creamy sage polenta topped with a ragu of sausage and mushrooms. Making myself hungry just thinking about it.
     
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