Does anyone have a good polenta recipe? Cornbread?

I have some blue corn meal from the natural food store. Can you substitute with it?Does anyone have a good polenta recipe? Cornbread?
Bign猫 di Polenta alla Milanese (Polenta Fritters)








Servings: makes 8 fritters





Ingredients


400g quick cook polenta


1 pinch salt and fresh ground black pepper


1 handful flat-leafed parsley, chopped


8 Milano salami, slices


16 Cheddar cheese, slices


2 eggs


2 tbsp '00' flour


30ml full cream milk


500ml vegetable oil for deep-frying


4 handfuls mixed salad leaves


4 tbsp Italian extra virgin olive oil


1 unwaxed lemon, juice





Method


1. Cook the polenta in a large pan of salted boiling water until it thickens, following the cooking instructions on the packet.


2. Season with salt and freshly ground pepper, add the parsley, stir well and place in a tray approx. 1cm thick and allow to cool until firm.


3. Using a glass or circular cutter, cut out 16 polenta discs 7cm each in diameter and place them in a well-floured chopping board.


4. Place a slice of salami each on 8 discs and then top them with the Cheddar cheese slices. Top each disc with the remaining polenta discs, creating a small round polenta 鈥榮andwich鈥?


5. In a large bowl beat the eggs with the flour, season with a couple of pinches of salt and freshly ground pepper and then mix in the milk until you create a smooth batter texture.


6. Heat the vegetable oil in a wok or deep fat-fryer until very hot. Dip the polenta sandwiches into the batter and fry them in the oil until golden.


7. Remove the fried polenta fritters with a slotted spoon or frying basket and drain on kitchen paper.


8. Serve them immediately with the salad leaves dressed with the extra-virgin olive oil and lemon juice.








Bruschetta di Polenta (Polenta Bruschetta)





Servings: 4





Ingredients





For the olive paste


100g Kalamata olives, pitted


2 tsp white wine vinegar


2 tbsp chopped Parsley


4 anchovy fillets


2 tsp capers


1 tsp Pine kernels


2-3 tbsp extra virgin olive oil





For the bruschetta


1 litre vegetable or chicken stock


500g quick cook polenta


1/2 tsp salt and pepper


250g Parmesan cheese


vegetable oil, for shallow frying


3 balls buffalo mozzarella cheese





Method


1. For the olive paste; tip the olives, white wine vinegar, chopped parsley, anchovy fillets, capers and pine kernels into a food processor. Process the mixture until smooth, gradually adding enough olive oil to make a thickish paste.


2.For the polenta; bring the stock to the boil and pour in the polenta. Season with salt and pepper, and add the Parmesan cheese. Continue cooking, stirring all the time, over a low heat, until thickened.


2. Pour the polenta onto a tray and spread out evenly to a thickness of about 1.5cm. Leave on one side to firm-up and set.


3. Cut out into 3cm rounds using a biscuit cutter.


4. Heat a 3cm depth of oil in a frying pan set over a medium heat, and cook the polenta rounds until crisp and golden. Drain on absorbent paper and keep warm.


5. Slice the mozzarella cheese and put a piece on each polenta round. Top with a dollop of the olive paste and serve.








Crema Di Polenta Agli Agrumi (Polenta Pudding served with Mascarpone Sauce)





Servings: 4





Ingredients


1.5 litres full cream milk


100g caster sugar


250g fine polenta


1 unwaxed lemon


1 orange


250g Mascarpone


50ml Brandy


5 tbsp Honey





Method


1. In a large non-stick saucepan, heat the milk and sugar together.


2. Once it begins to boil, add in the polenta, stirring as you do so.


3. Reduce the heat and simmer gently, stirring, until the polenta cooks through, around 10 minutes.


4. Meanwhile, peel the rind from the lemon and orange and remove the pith. Chop finely and stir into the polenta as it simmers.


5. Once the polenta has cooked, remove from the heat and set it aside to rest for 5 minutes.


6. Meanwhile, slice the pared orange in half and squeeze the juice from half of it.


7. In a bowl, mix together the mascarpone cheese, orange juice, brandy and honey, mixing well.


8. Divide the polenta among 4 serving bowls and top each portion with a spoonful of the mascarpone sauce. Serve at once.











Corn Bread








280g cornmeal, fine polenta or fine semolina


85g plain flour


2 tsp Bicarbonate of soda


salt and fresh ground black pepper


1 large egg


150ml Milk


425ml buttermilk or natural yogurt


115g jarred chilli peppers, drained and chopped








Preheat the oven to 200掳C/gas 6. Generously butter a shallow tin (around 25cm long) or a small roasting tin.


In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper.


In a jug combine the egg, milk and yogurt and chillies .


Pour the contents of the jug into the bowl of dry ingredients and lightly combine, taking care not to over-mix as this will make the corn bread tough.


Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden. Serve warm from the oven, cut into squares.Does anyone have a good polenta recipe? Cornbread?
I don't know about the blue corn meal...here is a recipe for corn bread bowls for chili that i got on yahoo answers..





Cornbread Bowl for Chili


Dough:





1 T. sugar





1 C. warm water (110 degrees)





1 envelope yeast





2 1/4 C. flour





1 C. cornmeal





1 t. salt





1/4 C. olive oil





Add yeast, sugar and 1/4 C. of the water to a small bowl and let set 5 minutes. Yeast should start to bubble.





Add flour, cornmeal, salt, oil and the rest of water along with yeast mixture and mix well. Turn out onto a floured board and knead dough until smooth and satiny. (about 10 minutes) Let rise until doubled.





Divide into 4 pieces. Shape into rounds and place on greased cookie sheet sprinkled with cornmeal. Let rise until doubled.





Bake at 400掳F. about 20 minutes until golden brown and when you tap on them they sound hollow inside. These rolls should be baked the day you intend to use them.


http://www.thatsmyhome.com/texmex/soups/鈥?/a>
Get ';Jiffy'; corn muffin mix and you can always add a little corn meal to that if you add too much water/milk. It the best tasting cornbread ever, not bitter or flavorless. Trust