i want a great creamy grits/polenta recipe????????

Question

what else would you recommend that is similar to these? besides oatmeal. the reason wny i am asking is because there are so many interesting foods in this world that maybe you know about and i do not.

for example, i went to this restaurant last week and ordered roast duck with a cassis sauce. it came with a side of something that was similar to mashed potatoes and grits, yet it was neither.... the waitress just told me that there was cornmeal in it. and that was all she would tell me!! i really wanna know what it was!!! it was just so darn deelicious!!

Answer 1

ahhhh... it's cornmeal but it's probably fine cornmeal. Because course cornmeal gives a grits texture. But fine cornmeal is a lil closer to flour but it's not THAT fine. Cornmeal soaks up alot of water, so i suggest you start a pot of about 2 cups of water and 1 stick or 1/4 pound of butter... take 1/2 cup of fine cornmeal, mix with 2 cups of milk. Slowly stir in the cormeal mix and season to your taste... slowly let it simmer, because it loves to pop and burn :)... stirring occasionally, til it thickens to your liking.

Answer 2

I'm not sure what they gave you at that restaurant. It sounds great though and interesting. I might try an experiment along those lines.

I make polenta from corn meal, both coarse and fine.

Cook the cornmeal till softish, then a little salt , butter and some sharp cheddar cheese. Its great !!!!!!

Mashed potatoes I made two nights ago, Yukon gold spuds, cut out any bad spots and wash, no need to peel. Boil for 40 minutes after cut in half, two teaspoons of salt, half cup of milk, 1/3 stick of butter. Mash it all together. Yum

Maybe if you made both and mixed em?

Answer 3

Creamy Polenta





Ingredients:
1 cup Corn Grits-Polenta
4 cups Vegetable Stock
1/4 cup Lowfat Milk
1/4 tsp Sea Salt
1/4 tsp Pepper

In a large saucepan, bring the stock to a rolling boil. Reduce heat to medium and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form.

Cover and cook gently over low heat for 20 minutes, stirring frequently until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate.

Season with salt and pepper and serve.

Yield: serves 4

Confetti Cornbread





contributed by Jim Bennet

This recipe won 2nd Place in the Quick Bread Category at the 2005 Summer Loaf Bread Baking Contest. Try this cornbread with chili or on its own- we think you will be amazed!

Ingredients:
1 1/4 cup Corn Grits-Polenta
1 1/2 cup Buttermilk
1 3/4 cup White Flour, Unbleached
1 1/2 Tbsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1/2 cup Packed Yellow D Sugar ( Brown Sugar)
2 Tbsp Honey
2 Tbsp Unsalted Butter, melted
2 Large Eggs
1 1/4 cup Combination of diced Red Pepper, Fresh or Frozen Corn, and Jalepeño Pepper

Soak Polenta in 1 ¼ cup Buttermilk, cover and refrigerate overnight. Remove from refrigerator 1 hour before proceeding.

Sift flour, baking powder, baking soda and salt together. Stir in soaked polenta and brown sugar. In another bowl, dissolve honey in melted butter. In third bowl, whisk eggs with remaining ¼ cup Buttermilk.

Add honey and egg mixtures to flour mixture. Stir in corn and peppers until evenly dispersed. Preheat oven to 350°F. Grease a 9” cake pan and pour in cornbread. Bake for 30-45 minutes or until center is springy and toothpick inserted comes out clean. Cool in pan for 20 minutes before serving.

Basic Italian Polenta





Ingredients:
6 cups Water
1 tsp Sea Salt
2 cups Corn Grits-Polenta
3 Tb Butter

Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping.

Sauce: Any meat or tomato sauce that is intended to spoon onto pasta.

In a large, deep pan over high heat bring water and sea salt to a boil, gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.

Stir in butter, if you wish, and more salt if needed.

Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with your favorite tomato sauce and freshly grated parmesan cheese.

Yield: serves 6-8

Answer 4

Try adding sour cream to them, it doesn't disturb the taste much if at all (I've never taste a bad taste from adding it). Also, try using milk instead of water in your grits.

Answer 5

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