Creamy Polenta Recipe - Happy Foods Tube (2024)

FAQs

How do I use polenta in a tube? ›

Tubed polenta is fully cooked and just needs to be sliced and reheated. Use instead of noodles for a gluten free lasagna, crisp up as fries, or warm on a grill and serve with macerated berries for a sensational grown-up dessert.

Once made, polenta can be placed into a pan or dish and then chilled. This chilled polenta becomes solid and is perfect for slicing. This is what the grocery stores sell in “Polenta Tubes”. Yes, you can buy the tubes, but making it at home is so much less expensive.

It also can be reconstituted to its soft (porridge-like) form by heating it with a bit of liquid, such as milk or broth. So now that you know how to have good polenta in minutes, what should you do with it?

**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.

Precooked polenta that is not opened does not need to be refrigerated. Cooked polenta should be stored in the refrigerator in a sealed container for 2 to 3 days.

Grits are either stone-ground (aka old-fashioned grits), which are ground with the germ intact and have a coarse texture, or quick cooking, which are more finely milled. Polenta is typically made from medium- to coarsely-ground flint corn and tends to have a flakier texture than grits.

What to Serve with Creamy Polenta. Roasted Vegetables. On its own, creamy polenta makes a wonderful side, but when I want to extend it to a full meal, I like to pile it high with whatever vegetables are in season. Try Roasted Mushrooms, Roasted Brussels Sprouts, or Roasted Cauliflower.

It can be served simply, with just butter and cheese, or topped with sauce. It is often spread out to dry a bit and then baked, fried or grilled. There is a lovely painting by Pietro Longhi, 1740, in the Ca' Rezzonico museum in Venice depicting just-cooked polenta being spread onto a linen cloth to dry.

If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

How long does tube polenta last after opening? ›

After you open the Polenta, it will last 5-7 days in the fridge, but do not freeze it! How long after the "Best by" date is it ok to consume unopened polenta? For the best experience, we always recommend consuming Polenta before the “best by” date.

Polenta is an interesting alternative to potatoes and rice, and it keeps very well in the fridge for up to five days.

It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.

Folks wanted what they wanted. To say that 18th-century Northern Italians loved polenta wouldn't be wrong, but it also wouldn't be the complete picture. They chowed down on polenta largely because they had to — especially in agrarian regions of Italy which relied on corn as a staple crop.

Slice, Heat, Top, and Eat

The truth of the matter is that precooked polenta can be sliced up, heated, and topped with your favorite fixings for an easy meal. Suggestions include: Mexican: Black beans, salsa, sour cream, cilantro. Italian: Sauteed mushrooms, marinara sauce, basil, Parmesan cheese.

Polenta pairs extremely well with stews, braised meats, saucy bean dishes, and roasted vegetables. It's the perfect cozy companion to all of your warm winter meals. Try it with our Chicken Cacciatore, or Slow Cooker Beef Stew!

Polenta, slow simmered ground corn, is eaten in many ways, as a main or side dish. It can be served simply, with just butter and cheese, or topped with sauce. It is often spread out to dry a bit and then baked, fried or grilled.