Polenta is a delicious substitute for bread and it is a great accompanying side dish. It’s also fairly easy to make, although all the stirring and attention it requires can make many folks think twice about making it often.
Whether you want to make more polenta to have in the long run or you just made too much and want to save some for another day, freezing your polenta can be a great way to save time and money.
If you want to fry or grill the leftover polenta, defrost the slices in the fridge first then dry them thoroughly with paper towels before cooking. You can store polenta in the freezer for up to three months. You should consume defrosted portions within 24 hours.
To serve, remove the roasted polenta from the oven and place 1 to 2 pieces on each plate. Top the polenta with a serving of the grilled vegetables. Pass additional Parmesan at the table.
To serve, remove the roasted polenta from the oven and place 1 to 2 pieces on each plate. Top the polenta with a serving of the tomato sauce. Pass Parmesan at the table.
In a medium-sized skillet or heavy-bottomed pot, saute the onion and garlic in the olive oil over medium heat until the onion is soft and translucent. Add the tomatoes with the juice, broth, balsamic vinegar, basil, pepper flakes and white pepper. Simmer, uncovered, until the liquid has reduced and thickened. Add the balsamic vinegar and continue cooking to meld the flavors. Adjust seasonings, adding salt and additional pepper to taste.
Remove from heat and stir in the Jarlsburg and ¾ cup of the Parmesan. With a spatula, immediately scrape the polenta out into the prepared baking dish. Cool at room temperature, then cover with plastic wrap and refrigerate up to 48 hours in advance of roasting.
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, artist, and author of “Oregon Hazelnut Country, the Food, the Drink, the Spirit,” and four other cookbooks. Readers can contact her by email at [email protected], or obtain additional recipes and food tips on her blog at www.janrd.com.
How to Freeze Polenta?
To freeze polenta in either form, you’ll have to go through a few steps.
- First pour out the polenta in a shallow container lined with parchment paper, spreading the polenta out with a spatula.
- Allow the polenta to cool completely in the fridge before cutting it into the desired shapes with a plastic knife.
- Then, remove the pieces and place slices of parchment paper in between each slice.
- Wrap the stacks of slices in a double layer of plastic wrap, and then place them in a freezer bag.
- Squeeze out the excess air and then seal and label the bags.
- Cook the polenta without additional sauces or ingredients, but keeping in mind to add them after thawing the polenta at a later date.
- Pour the polenta into a container and place in the refrigerator.
- Once the polenta is cooled, it will be semi-solid and should retain its shape.
- Remove it from the container and wrap it in a double layer of plastic wrap.
- Place the polenta in a freezer bag, remove the excess air, then seal and label the bag.
What To Do With Leftover Polenta – Kitchen Wisdom – Martha Stewart
FAQ
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