Can I make corn bread with Polenta?

Question

Can I make corn bread with polenta? Polenta and corn meal are the same thing?

Answer 1

No polenta is already cooked and not in the form of a bread.

Answer 2

Sure...but, Polenta is already cooked. Uncooked it is just plain cornmeal, which is what you use to make corn bread. Cooked, no cornbread, uncooked, go ahead.

Answer 3

I'm not sure, Polenta is made with coarse cornmeal, does your recipe call for coarse or fine? I know for sure you can make arepas with it, that's fried cornbread typical from Venezuela. Hope this helps.

Answer 4

yup here r some recipe hope this will help

Ingredients


Start preparing this one day ahead.

2 cups buttermilk

1 1/4 cups polenta (coarse cornmeal)*

8 ounces bacon (about 10 slices), cut into 1/2-inch pieces

1 cups all purpose flour

1 1/2 tablespoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/2 cup (packed) golden brown sugar

3 large eggs

2 tablespoons honey

2 tablespoons (1/4 stick) butter, melted

2 1/2 cups frozen corn kernels, thawed (about 13 ounces)


Preparation

Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350°F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.
Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.


polenta corn cakes with wild mushrooms


Ingredients

For polenta:

2 ears corn, shucked
2 cups milk
1 cup yellow cornmeal
2 tablespoons unsalted butter
2 ounces Roquefort, Gorgonzola, or other blue cheese (about 1/4 cup), crumbled

For mushrooms

1 cup cleaned mixed fresh exotic mushrooms* such as morels, shiitake, or cremini or one ounce dried mushrooms* soaked in very hot water 20 minutes and drained
1 tablespoon unsalted butter
2 tablespoons chopped shallots
1/2 cup chicken or vegetable broth
2 tablespoons fresh thyme leaves, chopped
freshly ground black pepper to taste


Garnish: 1/3 cup walnuts or pecans, toasted and chopped coarse



Preparation
Make polenta:
Preheat broiler and butter an 8-inch square baking pan.
On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes. Cool corn and cut kernels from cobs.

In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter. Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes. Stir in cheese until incorporated and season with salt. Pour polenta into baking pan spreading evenly, and cool. Chill polenta until cold, 2 to 3 hours. Polenta may be made 2 days ahead and chilled covered.

Preheat oven to 350°F.


Make mushrooms:

If using fresh or dried shiitake discard stems. Slice mushrooms. In a 10-inch skillet heat butter over moderately high heat until foam subsides and sauté mushrooms and shallots with salt to taste until mushrooms begin to brown, 5 to 6 minutes. Add broth and boil until reduced by about half. Remove skillet from heat and add thyme, pepper, and salt to taste. Keep mushrooms warm.

Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares.

On a lightly oiled baking sheet bake polenta pieces until heated through, 10 to 15 minutes, and broil about 4 inches from heat until golden, about 2 minutes.

Arrange 2 polenta pieces on each of 8 plates. Spoon mushrooms over polenta and garnish with nuts.

grilled polenta with corn and parmesan

Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

1 garlic clove, minced

1 cup corn kernels

3 cups water, divided

1 teaspoon salt

1 cup stone-ground cornmeal

Additional olive oil

1/2 cup freshly grated Parmesan cheese


Preparation

Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.
Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.

Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. (Can be made 1 day ahead. Cover; chill.)

Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.