What can I do w/ polenta

[thedahliharpa]

I bought a tube of it at TJs. Now what? :-)

[TrudyCampbell]

I read this as placenta

[lauranicole91]

Apr 28, 2013 14:51:14 GMT -5 TrudyCampbell said:

I read this as placenta

Me too!

[Deleted]

Apr 28, 2013 14:52:28 GMT -5 lauranicole91 said:

Apr 28, 2013 14:51:14 GMT -5 TrudyCampbell said:

I read this as placenta

Me too!

Me three

#crunchymamaproblem

[lauranicole91]

Apr 28, 2013 14:55:54 GMT -5 @thadsrad said:

Apr 28, 2013 14:52:28 GMT -5 lauranicole91 said:

Me too!

Me three

#crunchymamaproblem

Lol at your hashtag!

[thedahliharpa]

Apr 28, 2013 14:51:14 GMT -5 TrudyCampbell said:

I read this as placenta

Don't make me PIP my placenta again :-)

[thedahliharpa]

Apr 28, 2013 14:55:54 GMT -5 @thadsrad said:

Apr 28, 2013 14:52:28 GMT -5 lauranicole91 said:

Me too!

Me three

#crunchymamaproblem

Ha!

[creamsiclechica]

Dahli, you can cut it into coins and fry it up in a pan. Sort of like searing it a couple of minutes on each side. Then put, well, really anything on top. It'll get a crispy outside and stay sort of creamy in the middle. I like to put like a homemade bruschetta on top.
Or, you could do a topping like this one, if you like peppers and olives, this should be MSPI friendly!

3 large red bell peppers
1/3 cup chopped Kalamata olives
1/3 cup chopped Manznilla olives
Zest of 1 small orange
2 tbsp fresh orange juice
1 heaped tsp of finely chopped fresh basil
1 heaped tsp of finely chopped fresh mint
2 tbsp extra-virgin olive oil
½ tsp Kosher salt or to taste
1 green onion, thinly sliced
Roast the bell peppers. Place an oven rack 4 inches from the grill. Preheat the broil to high. Line a baking sheet with foil. Arrange the peppers on the prepared sheet and grill, turning often until blackened and blistered on all sides, about 15 minutes. Transfer the peppers into a large bowl, cover with foil and let steam. It will loosen the skin from the flesh, making them easier to peel.

After the peppers have cooled, peel off the skins. Remove the ribs and seeds. Do not rinse the peppers under water, use paper towels to blot excess juices. Coarsely chop the peppers. Transfer to a medium glass bowl. Add the rest ingredients except the green onions. Stir with a fork. Adjust the seasoning to your taste. Let stand at least 30 minutes at room temperature or up to overnight in the refrigerator to blend the flavors. If refrigerated, bring to room temperature before serving. When ready to serve, stir three-fourth of the green onion into the peppers.

[creamsiclechica]

Also, you can cook it the same way and put some tomato sauce on top too. I have made it like lasagna before, but that's not good for you, because I use cheese. But you could do like a cooked eggplant and tomato sauce topping as well.

[spaghetticat]

I was just thinking about trying polenta. Not placenta. Is it good for you? The polenta, not the placenta.

[charlielove]

I do something along the lines of what cream mentioned. Slice it and fry it in some olive oil to crisp it up, and serve with a chunky vegetable marinara on top. It's yummy!

[Beener]

I usually fry it up and put butter and parmesan on it but I know that's out for you. The Northern Italians put a beef stew on it and it is yummy that way, too.

[thedahliharpa]

Apr 28, 2013 15:07:20 GMT -5 creamsiclechica said:

Dahli, you can cut it into coins and fry it up in a pan. Sort of like searing it a couple of minutes on each side. Then put, well, really anything on top. It'll get a crispy outside and stay sort of creamy in the middle. I like to put like a homemade bruschetta on top.
Or, you could do a topping like this one, if you like peppers and olives, this should be MSPI friendly!

3 large red bell peppers
1/3 cup chopped Kalamata olives
1/3 cup chopped Manznilla olives
Zest of 1 small orange
2 tbsp fresh orange juice
1 heaped tsp of finely chopped fresh basil
1 heaped tsp of finely chopped fresh mint
2 tbsp extra-virgin olive oil
½ tsp Kosher salt or to taste
1 green onion, thinly sliced
Roast the bell peppers. Place an oven rack 4 inches from the grill. Preheat the broil to high. Line a baking sheet with foil. Arrange the peppers on the prepared sheet and grill, turning often until blackened and blistered on all sides, about 15 minutes. Transfer the peppers into a large bowl, cover with foil and let steam. It will loosen the skin from the flesh, making them easier to peel.

After the peppers have cooled, peel off the skins. Remove the ribs and seeds. Do not rinse the peppers under water, use paper towels to blot excess juices. Coarsely chop the peppers. Transfer to a medium glass bowl. Add the rest ingredients except the green onions. Stir with a fork. Adjust the seasoning to your taste. Let stand at least 30 minutes at room temperature or up to overnight in the refrigerator to blend the flavors. If refrigerated, bring to room temperature before serving. When ready to serve, stir three-fourth of the green onion into the peppers.

Yum! Thanks for the suggestions. We are having a chicken cacciatore type meal this week, I will have to add this in.

[thedahliharpa]

Apr 28, 2013 15:36:08 GMT -5 spaghetticat said:

I was just thinking about trying polenta. Not placenta. Is it good for you? The polenta, not the placenta.

I don't know. It is corn based and only contains a few ingredients.

[ruby412]

Mmmm placenta polenta. Perfect for the crunchy mama in your life!

Another vote for thin coins pan fried.

[nilex0102]

Apr 28, 2013 16:34:19 GMT -5 charlielove said:

I do something along the lines of what cream mentioned. Slice it and fry it in some olive oil to crisp it up, and serve with a chunky vegetable marinara on top. It's yummy!

This is what I do as well or I bake it with cheese on top but since you cannot have the cheese that may be for after nursing...

[jaime183]

Or cut in sticks and pan fry
Serve with marinara

[The Foozzler]

I actually asked about it a few days ago!

pandce.proboards.com/thread/168028/polenta

Since then I have sautéed it in a pan with evoo. So far Tyler and I like it.

[thedahliharpa]

Apr 28, 2013 20:24:36 GMT -5 The Foozzler said:

I actually asked about it a few days ago!

pandce.proboards.com/thread/168028/polenta

Since then I have sautéed it in a pan with evoo. So far Tyler and I like it.

Oh cool, thank you!

New foods that we can all eat here are exciting. I've had it before out to eat but cannot recall the context.