Comments on: Fried Polenta Sticks with Tomato Sauce

By: gus hansen

gus hansen — Thu, 14 Sep 2006 10:54:32 +0000

Hi. :) I’ve always wanted to try polenta but I have no idea where to get cornmeal in Manila. :( Any tips?

By: Marketman

Marketman — Wed, 13 Sep 2006 12:38:03 +0000

Wilson, pretty thick, the close-up in the third photo is about the thickness when spread. It sets pretty quickly in 2-3 hours it is ready to be cut up. I put it in the fridge for a couple of hours to make it easier to handle when cut.

By: Wilson Cariaga

Wilson Cariaga — Wed, 13 Sep 2006 11:39:29 +0000

MM, how thick was your polenta when you spread it on the pan?

By: lee

lee — Wed, 13 Sep 2006 08:23:55 +0000

corny post? I would love to have even just one fried polenta stick as a reward for my ongoing diet. crunch, crunch, munch. make that two.

By: annette

annette — Wed, 13 Sep 2006 04:11:19 +0000

share your farro salad recipe please… i usually just toss mine with a olive oil, garlic, vinegar, add cherry tomatoes and corn. and where do you get your farro? i hoard when i find it out of the country.

By: choy

choy — Wed, 13 Sep 2006 03:49:31 +0000

quesong cebu is really good fried with egg. there’s also what they call queseo in villareal, samar which is similar altho more tangy and salty, made from goat’s milk. almost like feta. masarap din fried with egg batter.

By: Doddie from Korea

Doddie from Korea — Wed, 13 Sep 2006 03:01:40 +0000

Thanks MM!

I will fix this today. I got leftover marinara sauce in the fridge and I think that will pair up nicely.Also plan to fix Jewish toasted bread pudding for dessert. Will let you know how these turn out later today.

By: Peter J.

Peter J. — Wed, 13 Sep 2006 00:09:29 +0000

Marketman, thanks for your answer. I knew it was the same basic ingredients, it was just that I’m not sure though. thanks.

By: Marketman

Marketman — Tue, 12 Sep 2006 22:04:55 +0000

millet, I only ate two polenta fries and a salad… paul, they are a bit heavy but surprisingly good. Peter, yes grits are similar but I think I like the fried chicken better! Heehee. Ichabod, I cut my first batch too big…they would be even better if they were a bit thinner, like fries. lojet, I think it is similar but the variety of corn and the removal of some of the kernel is probably what makes it a little different… our cook thinks it looks pretty close and she’s eaten a lot of binlud. annette, that remind me…I have farro in the pantry as well! Gotta make a farro salad to have as part of my diet! Sandra, yikes, you got me on that…what is quesong Cebu? I haven’t heard of this…have to investigate! Apicio, yes, you should introduce kids to cooking…I did it from an early age to help her learn MATH what with cups and measuring spoons, lots of fun fluffy flour and sugar… I am hoping it will sink in and many decades later she will discover a love for the kitchen… Hmmm, your reference to lemon squares has reminded me that I forgot to post my two versions after I bought all of those lemons two weeks ago… Doddie, I am not sure if regular cornmeal would work…it’s worth a try and yes, you can half the recipe!

By: Doddie from Korea

Doddie from Korea — Tue, 12 Sep 2006 14:28:45 +0000

MM,

Can I use ordinary cornmeal? Can I fix a smaller batch (am scared that my boys might not like it)? Maybe half a batch that you made. Can wait for your answers on this.