One Pot of Polenta: Two Weeknight Meals

Now that we've learned the secret to easy weeknight polenta, we've been making it a lot more often. One pot is really more than enough for dinner, so we usually stretch it into two meals. Besides, something really special has happened to the leftover polenta by the next evening!

Polenta is really one of the most amazing foods ever. Right off the stove, it's creamy and thick - like a soft corn pudding. But pour it into a pan, let it chill for a while, and the polenta sets into a solid block that can be sliced and used in all sorts of other ways!

Meal One: Creamy Polenta - On the first night, we'll make a big pot of polenta and serve it up while it's still soft and pudding-like. It's a good base for creamy sauces or a side dish for grilled meat. Try it in any of these dishes:

• Fried Egg and Collard Greens Over Polenta
• Borlotti Beans in Tomato Sauce with Creamy Polenta
• Mushroom Ragout with Spinach Parmesan Polenta
• Polenta with Andouille and Broccoli Rabe

Cook the leftover polenta until it's very thick. While it's still warm, pour the polenta into a mold. We often use a sandwich loaf pan or high-sided plastic food storage container. You can also pour the polenta onto a sheet of plastic wrap and roll it into a tube so that it sets in a round sausage shape.

Meal Two: Seared Polenta Slices - On the second night, take the polenta from the fridge and turn it out onto a cutting board. Cut it into thick slices. From there, you can brush the slices with a little olive oil and sear them on the stove top or under the broiler. The pieces will get crunchy on the outside and soft in the middle.

We like to serve slices of seared polenta with a dinner salad, roasted vegetables, or grilled meat. Cut into cubes, this polenta could even work as "croutons" for soups and salads! We've also layered thin slices of polenta into a casserole dish with cheese and veggies, and then baked it until it's crispy and delicious!

What are your favorite things to do with polenta?

(Originally published March 16, 2010)

(Images: Sara Remington/Chronicle Books and Breanne)

Comments (14)

I love polenta, and often buy the pre-made kind in the sausage-like tubes. I use about half of one tube sauteed with poached eggs over the top. Yum! One of my favorite meals!

has anyone ever tried to keep polenta in a crock pot/slow cooker for a few hours? i like the idea of having a Polenta Bar (in the "Related" link) but i wonder about keeping the polenta warm, smooth and creamy during a more free form party (as opposed to a sit down dinner with everyone eating at once).

I love love LOVE polenta. In fact, I was going to make some for dinner tonight to eat with some leftover roast/stewed pork. I always go for the creamy version, but now I'm inspired to make a double batch and try some of the firmer grilled options described here!

I have a some short ribs marinating in red wine that are destined to be served on top of some polenta tomorrow. I always make more than I need and usually just have the leftovers for breakfast fried in a little butter an topped with maple syrup.

creamy polenta with rabbit stew is what my Nonna always made for special holidays and the leftovers got fried crispy on the outside with fried eggs over the top for breakfast the next morning!! Yummmm....

Leftover polenta layered in a pyrex with marinara sauce and topped with chickpeas or canneloni beans, goat or feta, sauteed spinach or arugula, fresh tomatoes, and any other savories: olives, capers, etc. and finished with a splash of olive oil, salt, and pepper before being run under the broiler. Yum!

@nenasadije Orangette just posted about polenta:

"Second, and this is the brilliant part, brilliant brilliant brilliant: after the polenta has cooked, you hold it in a double boiler, or in some sort of contraption over simmering water, for anywhere between thirty minutes and a few hours."

Here's the post.

growing up, dad would serve hot polenta over a thick slice of brick cheese (melts nicely) and cover it in a sauce he always called "bagna derf" - basically, tomato bisque with romano and parmesan cheeses melted into it. served with fresh italian sausages from the Fema's deli, it was wonderful.

but my favorite was frying the leftover polenta in a little butter the next morning for breakfast. then again, just about anything is good fried with a little butter...

mark bittman has an amazing oven polenta recipe:

preheat oven to 350
mix 1 part polenta with 4 parts water in oven safe vessel
season as desired
place vessel in oven for 45-50 minutes
take out at desired consistency
add knob of butter, cheese, etc.

voila!

I love polenta!

It's great for use as layers in pizza-like casseroles with marinara sauce and smoked mozzarella, or served with chicken cacciatore (esp. if you take some of the cooking liquid from the chicken and boil the polenta in it -- brilliant.) I've also made polenta French "toast" that turned out pretty good.

My favourite way? Served with eggs in purgatorio. My go-to weekend breakfast.

I stirred leftover polenta into a wimpy vegetable soup and it made it all better! Weeknight go-to is stiffish polenta with sauteed greens and shooms. Add an egg if you feel peckish.

Left-over, sliced thinly, run under the broiler until crunchy on the top and slightly burnt on the edges, served with goat cheese and marinated roasted peppers.

So I'm looking at the two photos and I found the one with beans, but where is the other photo from?

@nenasadije-I've done that! You'll need to add water and stir a couple times per hour, or you'll end up with one large polenta cake (which is delicious, but probably not what you're going for).

Another thing to do with the leftover polenta--Ij ust found this "polenta french toast" recipe on Martha Stewart! I am so intrigued.