Polenta

egghead

I'm taking a 700 mile boat trip down the Mississipi from Sublula, Iowa to New Jamestown, Tn. We expect it take about 10 days. We have a grill and a galley and plan to eat our evening meals in a marina when possible. Will cook the rest of the meals on board. There will be times when we have to anchor out and cook on the boat. Has anyone grilled polenta? Seems that you could just slice and throw on on the grill, but have never tried it. [p]If I can grill it, how is the best way to serve it? Butter & syrup? Any thoughts?

ronbeaux

Egg head,
I believe Rachel Ray grilled polenta on one of her shows. You might try to search for it on the food network web site.
Sounds like a great trip!!

tmEGGer

Egg head,[p]I have grilled polenta many times.
When cooked in the pot, pour into a shallow baking dish such as pyrex. Let it cool and it will set up into a sliceable product. I like to slice into triangles, brush with olive oil, salt and pepper and then grill it. If you want to get fancy, you can cut with cookie cutters to get certain shapes. You can serve it as a base for bruschetta instead of bread and top with anything. I like to top it with olive tapanade or pesto. It is a nice side with soup or stew with that crisp grilled flavor. If you want it savory, you can add garlic and sage while you cook it in the pot. As you wrote, it will work well for breakfast or dessert with butter and syrup or honey.

FSUScotsman

ronbeaux,[p]BBQ U. did a show on grilling the stuff about a month ago as well.

Unknown

Egg head,[p] I usually make a big batch of polenta, eat it that night with the below topping then chill the rest. Roll it into a tube shape in tinfoil and toss it in the fridge. Next day, cut off the size you want, brush it with EVOO and toss on the grill. Top it with whatever you like, any sauce works well.[p]Not an egg recipe but this is standard freezer food for me during the week:[p]4 (6oz) chicken thighs, bone in
1T Fresh sage, chopped
1/4t salt
1/4t fresh ground black pepper
1/2C all purpose flour
2t olive oil
1/2C dry white wine
1C tomato, peeled, seeded and chopped (canned & diced for camping)
1t fresh lemon juice
2 thin slices prosciutto, cut into strips
1 polenta recipe, however u choose to make it[p]Coat chicken with salt and pepper then dredge in flour.[p]Cook chicken in oil over med-high for 4 minutes on each side. Add wine, cover, reduce heat, simmer 20 minutes or until chicken is 180. [p]Remove chicken from pan. [p]Add tomato, cook 1 minute. Stir in lemon juice and prosciutto, cook until it looks good (minute or two)[p]Put it on top of fresh polenta. [p]Note: To increase the texture of polenta try using milk instead of water it makes a world of difference. Same with grits if you like those for breakfast. [p]DannyV