Tube polenta is a great natural product that lends a rustic charm to many types of dishes. Here are eight of our favorite ways to use it, from easy recipes to no-recipe-needed meal ideas, plus tips on buying it, cooking it, and storing what's left.
What Is Tube Polenta, and Where Do You Find It?
Are you looking for a great polenta recipe? The kind where that coarse cornmeal is cooked into a smooth porridge, then cooled and cut and baked and… If so, you've come to the wrong place. Here we're talking about polenta that comes in a tube: cornmeal that has already been cooked, seasoned lightly, and packed into a firm log. It's ready to slice straight out of the wrapper, and a few minutes in a hot pan or oven turns it golden and crisp outside and tender inside.
A number of brands make tube polenta. Look for it in the Italian foods or pasta aisle of well-stocked supermarkets, near the grains or gluten-free section of natural foods stores, and in Italian specialty markets. Most brands are shelf-stable, though a few are sold in the refrigerated case near the tofu. It comes plain ("traditional") or flavored with herbs, garlic, or sun-dried tomato. We particularly like San Gennaro Traditional Polenta, which you can also order online.
Polenta itself is gluten-free, but if you're very sensitive, check the package to make sure it wasn't made in a facility that also processes wheat. Nutrition-wise it isn't a powerhouse, but it isn't bad either: it's low in fat and calories and gives you a little protein and iron. Best of all, it's crazy easy to work with, and even on its own with little or no embellishment it can be surprisingly yummy.
The Best Pan for Crispy Tube Polenta
Most of the ideas below start the same way: slice the polenta about ½ inch thick (or cut it into wedges, sticks, or cubes) and brown it in a little oil over medium-high heat for 4 to 5 minutes per side, until golden. The pan makes a real difference, since polenta loves to stick. A heavy cast iron skillet gives you the crispiest crust once it's well preheated, while a good nonstick skillet lets you get away with less oil and makes flipping foolproof. Whichever you use, pat the slices dry first and don't move them until they release on their own.
1. Baked Polenta Fries
Cut the polenta into sticks, toss them gently with a little oil, and bake on a parchment-lined sheet at 425°F for 20 to 25 minutes, stirring every few minutes, until crisp outside. Using tube polenta for our Fuss-Free Baked Polenta Fries cuts 2 to 3 hours of prep and wait time down to 2 to 3 minutes. Serve them with ketchup or marinara for dipping.
2. Swiss Chard with Polenta
If you're trying to eat more greens, or get your family to, little wedges of tube polenta add immense charm to this simple Chard with Polenta Wedges. Brown the wedges first, set them aside, then sauté the chard with garlic and a handful of olives and fold the polenta back in just before serving. Kale or collards work well in place of the chard.
3. Sautéed Polenta and Green Veggies
Same idea, even simpler, and no recipe required: combine cubes or wedges of sautéed polenta with any steamed green vegetable, such as Brussels sprouts (shown above), broccoli, green beans, or zucchini. A drizzle of olive oil and a pinch of salt and pepper is all it needs, and the polenta makes the veggies more substantial and more appealing to picky eaters.
4. Polenta Croutons
Use tube polenta as gluten-free croutons that make almost any salad tastier and more substantial. Cut it into bite-sized cubes, pan-fry them in a bit of oil for 8 to 10 minutes, turning every few minutes until golden on all sides, then season with salt, pepper, and a pinch of dried herbs. Add them to the salad right before serving so they stay crisp.
5. Sweet Polenta with Fruit
When my son was young, he loved plain tube polenta sliced, sautéed in a little vegan butter on both sides, then served with maple syrup and fresh fruit. Brown the rounds for about 4 minutes per side, then top with berries or sliced bananas and a drizzle of syrup. No recipe needed, and maximum breakfast or brunch enjoyment.
6. Seitan and Polenta Skillet
Tube polenta is a great way to bulk up easy vegan main dishes, and Seitan and Polenta Skillet with Fresh Greens is one of our all-time favorites. Brown diced polenta and strips of seitan in one skillet, then wilt in fresh greens (and sun-dried tomatoes, if you like) for a hearty, great-looking one-pan dinner. (Seitan is made from wheat, so swap in extra-firm tofu if you need this gluten-free.)
7. Beans and Polenta
Use golden, pan-crisped slices of polenta as a bed for bean dishes like this white bean and kale skillet or this veggie chili; their flavors are so compatible. For an instant meal, top the slices with heated canned chili such as Amy's Black Bean Chili, as shown in the photo, and serve over a handful of baby spinach.
8. Polenta and Mushroom Stuffing
This one is a little more involved, but it's a holiday recipe, and not at all difficult. In Polenta, Vegan Sausage, and Mushroom Stuffing, little wedges of polenta stand in for bread; they roast with sliced vegan sausage until crisp-edged, then get tossed with sautéed onion, celery, mushrooms, and herbs. It works spectacularly well, so try it for your next vegan holiday menu!
Storing Leftover Polenta
An unopened shelf-stable tube keeps in the pantry until the date on the package (refrigerated brands stay in the fridge). Once you've cut into it, wrap the cut end tightly in plastic wrap or slide the log into an airtight container and refrigerate it; use it within 4 to 5 days. Cooked slices, fries, and croutons keep in a covered container in the fridge for 3 to 4 days. Reheat them in a skillet or a 400°F oven rather than the microwave, which makes them soft and a bit rubbery.
You can freeze tube polenta, though the texture turns slightly softer and more crumbly after thawing. Slice it first, lay the slices on a parchment-lined tray until firm, then transfer them to a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge and pat dry before using. Thawed polenta is best in recipes where it gets crisped or baked, like fries, croutons, or stuffing, rather than served in neat rounds.
More Polenta Recipes
I hope these ideas have given you a new reason to try this often overlooked ingredient. Here are more polenta recipes from VegKitchen to keep you cooking:
Leave a Comment!