What's some of your favourite polenta chip flavourings?

[Youngerberry Profile]

I'm new to the world of getting flavours into polenta (made from dried polenta) , and it seems like pretty much anything goes. So which flavours do you like most, and critically, how much do you add (per 100g if you want)? I've read recipes for adding various herbs, but I'm concerned that something like rosemary might affect the texture badly. Is there a technique for averting this? I was wondering if I'd get better results if I boiled the rosemary first and strained it off.

Note that by 'chips' I don't mean what we call "crisps" in the Uk, I'm talking about big fries.

Thanks in advance for your replies!

[KeenCook2 Profile]

Hi, youngerberry. We don't do polenta fries as such, but OH makes polenta "cake" - ie he stirs it over heat and pours it onto a plate to set We then cut it into slices and have stews or veg on top of the slices.
He regularly puts a couple of tsp of chopped up fresh rosemary, basil or sage in it - anything like that we happen to have around - as well as cream and/or grated parmesan.
If he uses fresh basil he also sometimes adds some dried basil.

Probably about 100g of quick cook packet polenta, to 500ml of boiling water. That makes anough for the two of us with some left over - dependi9ng on how hungry we were - to have under scrambled egg or similar the next day.

[Suelle Profile Website]

I wish I could help, but I'm not very experienced with polenta.

The only thing I can say is that 'hard' herbs such as rosemary, thyme and sage are better if they're properly cooked, rather than just sprinkled in at the end of cooking, so I'd chop them finely and add them at the beginning.

[KeenCook2 Profile]

I wish I could help, but I'm not very experienced with polenta.

The only thing I can say is that 'hard' herbs such as rosemary, thyme and sage are better if they're properly cooked, rather than just sprinkled in at the end of cooking, so I'd chop them finely and add them at the beginning.

Yes, he certainly does it at the beginning, Suelle, thanks

[ZeroCook Profile]

.
Both dried rosemary and dried sage crisp up really well when sizzled briefly in some olive oil, taking care not to burn, and sprinkled on top of dishes to finish, along with a little salt to taste.

Not big on standard polenta - a little over refined as carbs go imo unless you can get whole grain and not big on flavour as observed. What is excellent and worth chasing down is roasted cornmeal - or you can roast/toast cornmeal yourself- lovely nutty flavour and good body. Good complex carb source, great flavour. In Latin America it's often made into a gruel like drink but can be used in exactly the same way as polenta. Makes a good coating for frying and baking too.

[herbidacious Profile]

I was just trawling my bookmarks and came across this:

https://eatlittlebird.com/chilli-cheese ... ato-sauce/

And thought of this thread.

I must try it.

[herbidacious Profile]

Similar (they are all bound to be?) but sounds good:

https://www.theguardian.com/lifeandstyl ... ottolenghi

On an ottolenghi roll...

Truffle is another possible addition. https://4passionfood.com/en/recipe/truf ... hi-scully/

And these, which I have actually made and enjoyed:

https://www.theguardian.com/food/2020/j ... san-braise