Since tubed polenta is pre-cooked, you simply slice and reheat by sauteing, grilling, roasting, broiling or even microwaving. Once the slices are tender on the inside and caramelized on the outside, top them with just about anything your favorite sauce, vegetable, meat, seafood, and/or cheese.
Also Read: What does polenta taste like?
While you could make your own polenta from ground cornmeal, it’s also sold pre-cooked in tubes. Because those are nearly always available plain, made just from cornmeal, water, and salt (though flavored versions such as sundried tomato are occasionally available), precooked polenta is incredibly versatile.
Reheating Soft Polenta
Already pre-cooked and ready to add flavor and heft to your favorite dishes, tubed polenta deserves to become part of your regular meal rotation. Depending on the grocery store, tubed polenta can be found in the refrigerated produce section (near the tofu) or in the pasta Italian area.
Preparation and Usage
5-7 days
Trader Joe’s Organic Polenta comes in an 18-ounce tube and never needs refrigeration before opening. It’s completely cooked just heat it before serving.
Instructions
Already pre-cooked and ready to add flavor and heft to your favorite dishes, tubed polenta deserves to become part of your regular meal rotation. Depending on the grocery store, tubed polenta can be found in the refrigerated produce section (near the tofu) or in the pasta/Italian area.
To reheat polenta back to a creamy consistency, heat it gently on the stove or microwave, adding a bit of water or milk as needed until it reaches the desired consistency.
Precooked polenta is easily sliced into long, thin slices to make french fries. Serve with aioli, pesto, or ketchup. You can also cut the polenta into wedges to resemble potato wedges.
This product is ready to slice and toss on the grill, under the broiler or into a skillet to pan-fry. It also can be reconstituted to its soft (porridge-like) form by heating it with a bit of liquid, such as milk or broth. So now that you know how to have good polenta in minutes, what should you do with it?
Tubed polenta can be found in the refrigerated produce section (maybe near the tofu) or near the pasta in the dried food section. Boxed, dry, instant polenta can be found near boxed rice or in the ethnic foods section. Polenta can also be found In the organic aisle or natural food section.
There are a number of brands that offer tube polenta. You might find it in the Italian foods section of well-stocked supermarkets, near the flour products or gluten-free section of natural foods stores, and some Italian specialty markets. I particularly like this one from Amazon.
While you could make your own polenta from ground cornmeal, it’s also sold pre-cooked in tubes. Because those are nearly always available plain, made just from cornmeal, water, and salt (though flavored versions such as sundried tomato are occasionally available), precooked polenta is incredibly versatile.
Precooked polenta is easily sliced into long, thin slices to make french fries. Serve with aioli, pesto, or ketchup. You can also cut the polenta into wedges to resemble potato wedges.
Reheating Soft Polenta
Tubed polenta has a firm-yet-creamy texture, with a light corn flavor that makes it a great neutral-tasting ingredient. Since it’s already cooked, you can simply slice the polenta and prep it however you want, but if you need a little recipe inspiration we’ve listed below our six favorite ways to use tubed polenta.
Polenta squares can be served hot, cold or at room temperature. They are good plain or with a dip. Sometimes I serve them warm as an appetizer on a tomato or with red pepper sauce.
Yes, it can go bad. It’s pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There’s a huge amount of variability in how long that takes, though.
Polenta is an interesting alternative to potatoes and rice, and it keeps very well in the fridge for up to five days.
The same goes for farro or quinoa or polenta or pasta. But the texture of grains starts to deteriorate after about three months, getting harder, just like those beans we talked about earlier. They also are more likely to be infested with little pantry bugs the longer you keep them too.
Let the polenta cool completely before refrigerating, then wrap it in a clean cloth or set it on a plate covered with a couple of paper towels and seal it with plastic wrap. It’s better to avoid aluminum foil altogether. You can also vacuum seal the polenta.
Trader Joe’s even sells uncooked polenta in the baking section and we use it all the time, but sometimes you just want to throw something in the microwave or in a pan without having to do any prep work and still come out with something you love. You can see from the pictures, this is a frozen item in a bag.
Tubed polenta can be found in the refrigerated produce section (maybe near the tofu) or near the pasta in the dried food section. Boxed, dry, instant polenta can be found near boxed rice or in the ethnic foods section. Polenta can also be found In the organic aisle or natural food section.
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