Creamy Polenta Recipe - Happy Foods Tube (2024)

FAQs

Can you eat polenta from the tube? ›

Since tubed polenta is pre-cooked, you simply slice and reheat by sauteing, grilling, roasting, broiling or even microwaving. Once the slices are tender on the inside and caramelized on the outside, top them with just about anything – your favorite sauce, vegetable, meat, seafood and/or cheese.

Because it's already been cooked, using prepared polenta is a big time shortcut to making creamy polenta when compared to starting from scratch with cornmeal and boiling water. Standard polenta recipes call for 30-45 minutes of cook time, while tubed polenta will need between 5-10 minutes.

This product is ready to slice and toss on the grill, under the broiler or into a skillet to pan-fry. It also can be reconstituted to its soft (porridge-like) form by heating it with a bit of liquid, such as milk or broth.

Polenta is a healthy gluten-free grain and good source of antioxidants that help protect your eyes and reduce your risk of certain chronic diseases.

The complex carbohydrates in polenta are broken down slowly, which means they take longer to digest. This slow release can keep blood sugar levels steady.

Water: Polenta should be made with water. Some Americanized recipes will start with milk and/or stock, but you want to hydrate your polenta. Water allows the flavor of the corn to shine. If you use stock, the flavor is just that, stock, and not the flavor of the corn.

The 45 minutes of cooking time is crucial. I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.

After you open the Polenta, it will last 5-7 days in the fridge, but do not freeze it! For the best experience, we always recommend consuming Polenta before the “best by” date. Though safe to consume beyond that date, the product quality may deteriorate.

Polenta works as a simple side dish, but I especially adore it as the base for meal bowls. You can pile so many delicious things on top of creamy polenta, from Baked Shrimp Scampi to Roasted Root Vegetables and Grilled Pork Tenderloin.

Place the leftovers in a pot, breaking it up if necessary. Pour in a splash or two of water, broth, or milk. Reheat it gently on the stovetop, stirring with a whisk to break up lumps. Warm the polenta and bring back to a creamy consistency.

What is the difference between grits and polenta? ›

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.

Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal.

Fortunately, there are little to no potential side effects of polenta. However, it is important to highlight that a diet on polenta alone without other fresh fruits, vegetables and other sources of nutrition is not recommended. This is because it has very minimal vitamins and minerals if eaten on its own.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?

minus the cooking, and use only fresh ingredients. This Polenta recipe uses fresh yellow corn kernels (rather than ground up dried corn kernels) and yellow squash as the main ingredients. It tastes every bit as good as the cooked version and literally takes a few minutes to make.

But, with just a few ingredients and simple techniques, you'll make the richest, most luxuriously creamy polenta just like an Italian. A highly versatile dish, polenta can be served on its own.

Any medium- or coarse-ground cornmeal will work here, whether the package says "polenta" or not; avoid instant polenta, which promises a quick cooking time but delivers subpar flavor and texture.

In fact, it's one of the easiest raw entrees I've ever created. The polenta is nothing more than corn and pine nuts whipped together in the food processor, and the topping is a quick little salad of cherry tomatoes and kale.