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I like to cut it up into thick slices, fry in just a bit of olive oil and eat it with tomatoes or with some fresh tomato sauce over the top.<br><br>
It's also delicious warmed up (see above) with a bit of honey drizzled over.
 

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Did you buy the cornmeal or the odd tube of premade polenta?<br><br>
Pan fry it, grill it, bake it with tomato sauce and cheese.
 

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next time make it fresh, it is a gazillion times better <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"> its so easy and cheap. Then, when you make it, you can stir whatever you want into it-- herbs, cheese, etc.
 

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<img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br>
Becca, you can follow the instructions on the box/bag for basic polenta, which is really just stirring finely ground corn meal with liquid until the grains open up, absorb the liquid and bind. It takes a few minutes of stirring, but like all good food, is worth the work. Then truly, just mix in good stuff.<br><br>
For something lowfat, you could use a broth/water combo for the liquid, then mix in flavors that you like, such as some chopped basil, sun-dried tomato (rehydrated) and a tiny bit of cheese. Maybe throw in some pinenuts for texture and healthy fat. Maybe saute some spinach and throw it over the top. Or roast the veggies that are in season and mix them in. Anything that goes well with corn will go well with polenta.<br><br>
I've made <a href="http://www.epicurious.com/recipes/food/views/4608" target="_blank">this recipe</a> for a billion potluck lunches b/c it's easy, travels well and reheats well and it always gets raves.
 

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Or you can cheat like I do and make soft polenta in the oven with no stirring. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
Classic Baked Polenta<br><br>
Serves: 4<br><br>
1 c polenta or coarse stoneground cornmeal (I'm currently using a Piedmontese polenta from Zingerman's but coarse cornmeal from Bob's Red Mill is great too)<br>
3 1/4 c lukewarm water<br>
1 t salt<br>
1 T butter<br>
1/2 oz grated Parmesan<br><br>
Preheat oven to 350 and spray a 2 qt baking dish with cooking spray. Combine polenta, water, salt, and butter in the dish and stir with a fork until blended. Bake uncovered for 50 minutes. Run a fork through it and bake for an additional 10 minutes. Stir in cheese.
 

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hmmm, polenta, forget about those rolls. I do mine in the rice cooker. Porridge setting, two cycles. No stirring. It comes out delicious. I put in olives, sun dreid tomatoes, capres, red peppers, basil, thyme, and a bit of parmesan at the end.
 

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I've made this recipe by Alton Brown before and it comes out great.<br><br><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29049,00.html" target="_blank">http://www.foodnetwork.com/food/reci..._29049,00.html</a>
 

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The original recipe called for using the polenta rolls-making this a quick meal. I'm cheap so I like to make my own-plus I love polenta! YUM!<br>
There was a point where I was making this about once every two weeks and serving it with brown sugar carrots. OH MAN! I need to make this soon.<br><br><br><br>
Polenta Tamale Pie<br>
Recipe By : adapted from Bon Appetit, 9/99<br>
Serving Size : 8 Preparation Time :0:00<br>
Categories : Cheese Chiles<br>
Poultry<br>
Amount Measure Ingredient -- Preparation Method<br>
-------- ------------ --------------------------------<br>
1 lb. ground turkey<br>
1 1/2 tsp. chili powder<br>
1 tbsp. ground cumin<br>
2 cups spicy salsa<br>
1 (15 oz.) can refried beans -- I used Fat-Free<br>
1 (14 oz.) can chicken broth<br>
1/2 cup fresh cilantro -- chopped<br><br>
Polenta (Microwave):<br>
3/4 cup yellow cornmeal<br>
2 1/4 cups water<br>
salt and pepper<br>
1 tsp. New Mexican Chile Powder<br>
3 cups cheddar cheese -- shredded<br><br>
Garnish:<br>
cilantro -- chopped<br>
fat-free sour cream<br>
fresh chiles -- chopped<br><br><br>
First, put up polenta: Pour cornmeal and water into a 2 qt microwaveable container or Corningware. Sprinkle in a bit of salt and the chile powder. Whisk well. Place in microwave and cook on HIGH, uncovered, for 3 minutes. Remove and whisk well again. Place back in and cook for another 3 minutes, uncovered. Stir well. Pour into a 9x13" baking dish. Set aside to cool (or refrigerate for awhile until cool).<br><br>
While polenta is cooling, place turkey, chili powder and cumin in a large microwaveable container. Stir well to combine. Cover with a paper towel or some plastic wrap. Cook on HIGH for 8 minutes. Stir well. Add salsa, beans and chicken broth. Cover and cook for another 10-15 minutes, until thickened. Remove and stir in 1/4 cup of cilantro, salt and pepper.<br><br>
Remove polenta from refrigerator. Pour turkey mixture over polenta. Sprinkle with cheese and remaining cilantro. Bake in oven at 350°F for 40 minutes, uncovered, until heated through and sauce is bubbly.<br><br>
To serve: Place one slice of the pie in the middle of a shallow bowl. Garnish with sour cream, cilantro and chopped chiles.<br><br>
NOTES : Original recipe from Bon Appetit, 9/99 issue, Too Busy to Cook section, p. 240. Original recipe calls for store bought polenta rolls.
 

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I forgot to add that tweak to the post...that's how I make it too. it's so good I can eat just the filling out of the pan. Let me know how you like it!
 

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maybe if you panfry or bake them, they will hold up? its worth a shot!
 
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