Comments on: creamy white polenta with mushrooms http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: KAY http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-321611 KAY Tue, 22 Sep 2009 15:19:58 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-321611 I made the shrimp and grits for our family dinner and it was loved by all, this is a recipe i will try I made the shrimp and grits for our family dinner and it was loved by all, this is a recipe i will try

]]> By: JEP http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87888 JEP Wed, 14 Nov 2007 00:54:14 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87888 Actually, the richness of this recipe is what really appeals to me! Actually, the richness of this recipe is what really appeals to me!

]]> By: AngAk http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87876 AngAk Tue, 13 Nov 2007 22:52:50 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87876 I got this idea from an old Caprile Pense cooking show: she served a lovely autumn stew over a scoop of creamy polenta. It is such a nice surprise to dip into the stew and find the creamy polenta surprise. So good with burgundy beef! I got this idea from an old Caprile Pense cooking show: she served a lovely autumn stew over a scoop of creamy polenta. It is such a nice surprise to dip into the stew and find the creamy polenta surprise. So good with burgundy beef!

]]> By: Steph http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87873 Steph Tue, 13 Nov 2007 22:21:50 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87873 Wow, some people like some grits. I pulled this recipe several years ago, and LOVED it. Here is the link I found online: http://www.epicurious.com/recipes/food/views/103253 Sauteed Shrimp on parmesan grits with redeye gravy Wow, some people like some grits.

I pulled this recipe several years ago, and LOVED it. Here is the link I found online:

http://www.epicurious.com/recipes/food/views/103253

Sauteed Shrimp on parmesan grits with redeye gravy

]]> By: Alison http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87868 Alison Tue, 13 Nov 2007 21:38:50 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87868 About the blog: I admit that, technically challenged and unenthralled as I am, I have up until now not understood how people find time to blog and/or read blogs, but I had not thought of the application for FOODIES! Smitten Kitchen just might make me a believer. I love reading recipes and especially narrative around recipes. Thanks, Deb! About grits: I grew up in Alabama eating plain, salty, buttery grits, but when I make them now, I almost never use just water. The key to creamy grits is using some milk or, better yet, half-and-half or cream. Substituting a little of the water with chicken broth also adds a savory touch. My current favorite grits recipe is sauteed sausage (I like Trader Joe's sweet Italian chicken sausage), multi-colored bell peppers, and onions with seasonings of your choice of grits as above but with the addition of a generous mound of fresh grated Parmesan cheese. About the blog: I admit that, technically challenged and unenthralled as I am, I have up until now not understood how people find time to blog and/or read blogs, but I had not thought of the application for FOODIES! Smitten Kitchen just might make me a believer. I love reading recipes and especially narrative around recipes. Thanks, Deb!
About grits: I grew up in Alabama eating plain, salty, buttery grits, but when I make them now, I almost never use just water. The key to creamy grits is using some milk or, better yet, half-and-half or cream. Substituting a little of the water with chicken broth also adds a savory touch. My current favorite grits recipe is sauteed sausage (I like Trader Joe’s sweet Italian chicken sausage), multi-colored bell peppers, and onions with seasonings of your choice of grits as above but with the addition of a generous mound of fresh grated Parmesan cheese.

]]> By: akaellen http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87867 akaellen Tue, 13 Nov 2007 21:36:44 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87867 I am also a true GRITS girl and it hurt my southern heart (just a teeny bit) to interchange the word grits with polenta (yes I know they are technically the same thing but...). I see you've gotten tons of good suggestions -- I know you love poached eggs and a nice poached egg stirred into some grits that have been seasoned with butter salt and pepper is divine. Doesn't look so good when you stir it around but tastes yummy! Also with scrambled eggs and bacon or sausage is a good combo. I do agree with angel Funk that grits are best enjoyed SAVORY not sweet. I am also a true GRITS girl and it hurt my southern heart (just a teeny bit) to interchange the word grits with polenta (yes I know they are technically the same thing but…). I see you’ve gotten tons of good suggestions — I know you love poached eggs and a nice poached egg stirred into some grits that have been seasoned with butter salt and pepper is divine. Doesn’t look so good when you stir it around but tastes yummy! Also with scrambled eggs and bacon or sausage is a good combo. I do agree with angel Funk that grits are best enjoyed SAVORY not sweet.

]]> By: cw http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87866 cw Tue, 13 Nov 2007 21:30:18 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87866 Garlic cheese grits is the one dish that brings my family to tears remembering the many times my late Mom made them. Luckily she passed the recipe on to me. It calls for the Kraft garlic cheese roll mentioned above but she would also add a bunch of grated cheddar, garlic powder, or fresh garlic too. Sometimes when she'd be missing her beloved Eastern Shore she'd sprinkle Old Bay over the top before baking. Over the years she converted a lot of "I don't like grits" people into "please bring your cheese grits" people. Garlic cheese grits is the one dish that brings my family to tears remembering the many times my late Mom made them. Luckily she passed the recipe on to me. It calls for the Kraft garlic cheese roll mentioned above but she would also add a bunch of grated cheddar, garlic powder, or fresh garlic too. Sometimes when she’d be missing her beloved Eastern Shore she’d sprinkle Old Bay over the top before baking. Over the years she converted a lot of “I don’t like grits” people into “please bring your cheese grits” people.

]]> By: Howard http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87865 Howard Tue, 13 Nov 2007 21:25:40 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87865 Wow...who knew you could do so much with grits. I vote you try shrimp and grits. If made well, they are awesome. Wow…who knew you could do so much with grits. I vote you try shrimp and grits. If made well, they are awesome.

]]> By: Sarah http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87858 Sarah Tue, 13 Nov 2007 20:21:45 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87858 I don’t know if you’d consider Florida southern (I think of it more as a tropical state,) but my grandmother used to make the best, simplest, grits ever. She’d make a huge vat of grits every Sunday I’d see her, or whenever I was sick, and it is truly the best comfort food when prepared just right! My mother said that when she first had grits with my dad’s family, she couldn’t imagine eating it. We’d fry the eggs, but leave the yolks a little runny, place them on top of the grits. Cut up the eggs, sprinkle on some salt, add Tabasco to your liking, and enjoy. We’ve been searching for my nanny’s recipe, it seems she has taken it to her grave! I don’t know if you’d consider Florida southern (I think of it more as a tropical state,) but my grandmother used to make the best, simplest, grits ever. She’d make a huge vat of grits every Sunday I’d see her, or whenever I was sick, and it is truly the best comfort food when prepared just right!

My mother said that when she first had grits with my dad’s family, she couldn’t imagine eating it. We’d fry the eggs, but leave the yolks a little runny, place them on top of the grits. Cut up the eggs, sprinkle on some salt, add Tabasco to your liking, and enjoy. We’ve been searching for my nanny’s recipe, it seems she has taken it to her grave!

]]> By: Mercedes http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87856 Mercedes Tue, 13 Nov 2007 20:17:45 +0000 http://smittenkitchen.com/2007/11/creamy-white-polenta-with-mushrooms/#comment-87856 Very odd that the recipe is called "white polenta" but calls for grits. My grandmother, by the way, always said white cornmeal was better than yellow, for both grits and cornbread. I heartily agree. If you have leftover grits, they will solidify, in which case, slice them, cut them into squares or triangles, and layer them in a baking dish with a bit of butter and cheese, bake until brown. In the South this is grits casserole, and very similar to the Italian <a href="http://www.epicurious.com/recipes/food/views/107793" rel="nofollow">Gnocchi ala Romana</a>. It's really delicious, and maybe you could work in some of the leftover pumpkin puree too ;-) Very odd that the recipe is called “white polenta” but calls for grits. My grandmother, by the way, always said white cornmeal was better than yellow, for both grits and cornbread. I heartily agree.

If you have leftover grits, they will solidify, in which case, slice them, cut them into squares or triangles, and layer them in a baking dish with a bit of butter and cheese, bake until brown. In the South this is grits casserole, and very similar to the Italian Gnocchi ala Romana. It’s really delicious, and maybe you could work in some of the leftover pumpkin puree too ;-)

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