Polenta cakes can be a versatile addition to many meals. We do tend to prepare the polenta cakes at home and bring them along for grilling. You can also buy solid polenta in a tube that you can slice up which could save you some time (but you would have to read the ingredient list as some of the popular brands may contain cheese). Here is the at home part:
Ingredients:
8 cups water
2 cups cornmeal
1 TBSP Earth Balance or olive oil (optional)
1-2 TBSP nutritional yeast (optional)
salt and pepper to taste
Instructions:
1. Bring water to a boil in a sauce pan.
2. Reduce to simmer and gradually whisk in cornmeal and KEEP ON STIRRING for about 20 minutes or until you just can't take it anymore ( I usually make it to about 17 minutes).
3. Keep stirring and add any of your extra seasonings.
4. Take off heat and immediately pour (it should be thick and if you let it cool it will set too quickly to pour) into a baking dish (12 x 12 or 9 x 13 depending on your desired thickness).
5. Let set and refrigerated until it is time to pack in your cooler.
At the camp site:
1. Slice polenta into squares (or pre-slice at home).
2. Brush with olive oil if you are feeling fancy.
2. Place on grill. Cook until warmed through and slightly toasty.
3. Serve with grilled vegetables, stews or breakfast scramble.
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| Polenta cakes, roasted tomatoes and stewed white beans, getting started over the fire. |
This sounds really good! Thanks for the recipe and ideas!
ReplyDeleteWe fix grits the same.
ReplyDeleteHad this for breakfast when I was a kid everyday..my grandmother was Italian..said it was mush.they put it in the fridge shaped it like a meatloaf and then cut slices and pan fried it and put syrup on it and butter..does fill you up!!
ReplyDeleteIt was my favorite breakfast when I was a kid. My Mom called it corn meal mush and served it fried until crispy and with syrup. Loved it.
DeleteWe make a batch of sloppy joe and add chili powder and cumin. We serve it over polenta. My mom always made this when I was growing up.
ReplyDeleteBasically, fried mush. This was my father's favorite breakfast, mine, too. Some folks like syrup on it, but we preferred butter and a little salt. Yum.
ReplyDeleteButter AND syrup!
ReplyDeleteThe way my mom taught me to make polenta was to bring the water to a boil, add the polenta and any other yummies (eg. sun dried tomatoes, olives), stir briefly until combined and then pour into a ceramic pan and stick in the oven on 375 for about an hour. No tedious stirring involved!
ReplyDeleteour kids love them with maple syrup for a breakfast option. Also great topped with sautéed veggies and cheese for a "pizza" version (Daiya brand melts best in my opinion)
ReplyDeleteyum - I love polenta steaks when they are crispy and crunchy
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The Germans called it "Scrapple" .. They made head cheese in a jell loaf.. it could be crumbled up in the Scrapple and fried in the A.M. for breakfast.. Very good. It's also good w cooked sausage bits put in it when you are chilling it overnight.
ReplyDeleteIf you thin slice your polenta and put it on a baking sheet in the oven at 350 until it's crisp, then top with sliced olives, mushrooms, a tbsp of salsa and topped with shredded cheese it makes what we fondly refer to as other brochetta. It's delicious. I love polenta and this is another way to satisfy those crispy cravings without all that oil and fat. Depending on what you use for topping they can be transported easily and reheated on a rack over the campfire or just eaten as they are.. :)
ReplyDeleteSounds greaT !!!!
ReplyDeleteSo basically it's like corn bread ?
M.Shane Maynard, it's much heavier and denser than cornbread. I love cornbread and beans or with chili but I like polenta with syrup and butter or nutella or jelly. I've also eaten it in a bowl with just butter and sugar, sort of like grits.
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ReplyDeleteHow long to they keep for?
ReplyDeletearepas, no?
ReplyDelete