One of our supermarket bargains this week was a few pieces of oxtail which I braised in red wine and ate with a dish of Polenta of which, being as I am the only person in this house weird enough to eat Polenta, I had a fair bit leftover. No worries – there are so many great things to do with the scraps.
The recipe for polenta, in case you are wondering, can be found here.
Polenta Pizza Base
Whilst still warm spread the polenta out thinly to use as an alternative pizza base. Top and bake as usual.
Polenta Tart Case
Set aside leftover polenta till cool enough to handle and then with lightly greased hands press the polenta into a loose bottomed tart case pressing against the sides and into corners. Either bake empty (no need to weight and bake blind as it won’t puff up) then cool and fill or add a chosen filling, brush the edge of the tart case with olive oil and bake in a hot oven till the crust is golden and the filling cooked. Here’s one made earlier with wine glazed shallot filling.
For the following ways to use up leftover polenta firstly, using a wet spatula, spread the unused polenta in an oiled to about15 mm thick. Leave till cold and if poss leave a bit longer to allow it to dry out a bit.
Polenta Chips, Croutons and Pretty Shapes
Cut cold polenta into shapes or chips or croutons and coat in flour or dry cornmeal to help form a crispy crust. Deep fry a few pieces at a time - do not overcrowd the pan, the oil needs to stay good and hot - and when crisp and golden, lift out carefully and drain on kitchen roll whilst frying the rest.
Crostini, Bruschetta and General Nibbly Things
As above but instead of deep frying brush with olive oil and season and grill OR season and coat in a little dry cornmeal and shallow fry till crisp and golden. Sprinkle with sea salt for a crunchy snack or add a delicious topping and flash under the grill or into a hot oven to heat through.
Cutting out pretty shapes results in a few odd pieces and trimmings so here’s what to do with them …
I have written about this before here.
One of my favourite ways to use up polenta trimmings; toss the bits of pieces of polenta with soft buttery cooked leeks and put in a buttered dish. Crumble over some blue cheese, sprinkle with breadcrumbs and bake till hot and bubbling. A glass or red wine is de rigueur here.
Scatter bits and pieces of polenta on top of a savoury stew, hotpot or casserole, cover the dish with foil and bake till hot through. Uncover and sprinkle with breadcrumbs and cheese f suitable, return to the oven till crisp and bubbling. For a posh do use slices of polenta, cut into pretty pieces and laid slightly overlapping.
See here for more on polenta including Stuffed Polenta Cakes. -
What a lovely day it has been here in Cornwall, really springy and the place is rife with primroses.