In this article, we will answer the question “How to reheat polenta?”, and how to make polenta?
How to reheat polenta?
- Cut the chilled polenta into any shape like round or square as you like. Sautee them in butter until crisp. They serve for a great side dish or breakfast. Round and sauteed polenta look like arepas. They can be topped with aji de gallina or avocado salsa to serve as an appetizer. If you stored the polenta by spreading it into a thin layer in a pan or pyrex dish, It will be easier to cut into.
- To bring the polenta back to its creamy consistency, reheat the polenta in the microwave or stovetop after adding water or milk to adjust its consistency.
- If reheating in the microwave, stir the polenta after equal intervals to make sure It has a uniform consistency.
What is polenta?
Polenta is boiled cornmeal made from flint corn. It is either served warm as a porridge or it can be cut into smaller chunks, tossed with herbs, spices, flavors, and then grilled, stir-fried, or baked in the oven. Traditionally, polenta was made with wheat, chickpea, chestnut, and millet grains. Polenta is lightly blended for a grainy and firm texture. Fine corn grains make a more rich and creamy polenta.
Types of polenta
It is made with stone-milled corn flour and has medium-sized grains. It has rusty color. It is a very popular Italian polenta and is boiled and fried with butter for a rich taste.
It is a very creamy polenta with a golden hue to it and is perfect for baking.
Bianca polenta has a white creamy texture and a delicate flavor hence goes well with the seafood.
This type is made by mixing cornmeal with buckwheat, hence an enhanced nutritional value. This rough and grainy polenta has a distinctive flavor and goes well with saucy and savory foods.
This corn used to make this type of polenta is un-refined therefore integrale offers a coarser appearance, intricate flavors, and a lot of nutrients.
Other FAQs about Polenta which you may be interested in.
How to freeze polenta?
In the freezer
Freezing is a great option to preserve its freshness for 1-3 months.
- Cook the polenta as you like.
- Pour the polenta on a baking sheet lined with parchment paper.
- Using a spatula, press and spread the polenta uniformly across the pan.
- After the polenta has lost some of its heat, toss it in the refrigerator.
- Take the polenta out of the fridge. Turn the pan upside down and carefully take out the polenta on the counter.
- Cut the polenta into shapes and sizes as you like.
- Wrap each polenta piece with a plastic wrap tightly. Surround this wrap with an aluminum wrap for each piece separately.
- Toss all the individually double wrapped polenta pieces into a freezer bag or a heavy-duty plastic bag.
- Put the bag in the freezer.
- If you want to store your polenta in bulk, then cook the polenta and place it into a container lined with plastic. Make sure the plastic overflows the container edges.
- Place the cooked polenta in the container and put it in the fridge.
- Take out the chilled polenta. Double wrap with plastic and then with aluminum foil. Wrap and fold the foil around the corners as such that the polenta maintains its shape.
- Place the double-wrapped polenta in an airtight container or a freezer bag.
How to make polenta?
- 2 cups cornmeal (yellow, coarsely ground)
- 4 cups water
- 1 1/2 tsp salt
- 2 cups milk
- 4 tbsp butter
- 1/2 cup cheddar cheese (grated)
- 1/4 cup Parmesan cheese (grated)
- Gather all the ingredients and a heavy stockpot. Place it on the stovetop.
- Add the cornmeal to the stockpot. Now add water and salt to the cornmeal slowly while stirring the mixture consistently to make sure no lumps form.
- In a small pot, pour the remaining two cups of water and bring it to a rolling boil.
- Then add this hot boiling water to the cornmeal mixture slowly and steadily while whisking continuously to make sure no lumps form.
- On medium heat, simmer the cornmeal mixture for 3-4 minutes.
- Now stir milk and butter into the cornmeal mixture on low heat.
- Taste the polenta and adjust the salt If needed.
- Adjust the consistency by adding more milk or heating it for a bit longer(If too thin).
- Remove the pot from the stovetop and fold in the parmesan and cheddar cheese until fully incorporated.
- Serve the polenta warm and enjoy.
In this article, we answered the question “How to reheat polenta?”, and how to make polenta?