I have saved some recipes using polenta and want to start experimenting with it........

[karennoca]

for some reason I have "Italian polenta" in my refer, that I purchased from a local mill. It seems more coarse than the regular corn meal. Does the coarse make a difference in recipes?

 

[whipappeal]

Karen, from what I've seen, the difference to look for is instant versus regular; here's a great rec

Sorry I couldn't answer your question fully!
But this is a great polenta recipe because you don't have to hover over the stove, stirring. smileys/smile.gif
It's from Sara Moulton.
I subbed mozzarella for provolone and it came out fine!
She recommends topping it with a sauteed tomato or mushroom mixture.

Creamy Baked Polenta
Servings: 4 as a side dish

4 cups water
1 cups yellow cornmeal or regular (not instant) coarse polenta
2 tbsp. unsalted butter, thinly sliced
1 tsp. Kosher salt
1/2 tsp. freshly milled black pepper
2 oz. provolone cheese (or mozzarella), grated (about 1/2 cup)
2 oz Parmigiano-Reggiano cheese, finely grated

Preheat oven to 350 F. Combine 4 cups water, the cornmeal, butter, salt, and pepper in a 1 1/2 quart baking dish. Bake, uncovered, on the top shelf of the oven for 40 minutes.

Remove the polenta from the oven, stir, and bake for another 10 minutes. Remove from the oven; stir in the provolone/mozz and salt and pepper to taste; wait 5 minutes before serving. Serve topped with Parmigiano-Reggiano.

 

[valinfl]

Karen, here's a recipe for Polenta & Goat Cheese tart from Cooking Light

that I tried a few months ago...I added roasted red pepper strips to the top; it's a great recipe:

http://www.nikchick.com/recipes/polenta_tart.html

http://www.nikchick.com/recipes/polenta_tart.html

 

[karennoca]

Thanks, these both sound yummy and I will be making them!