4 Ways to Use Polenta Tubes

So you bought a tube of polenta - now what? That firm, golden log of precooked cornmeal is one of the most useful shortcuts in a vegetarian kitchen, and here are four of our favorite ways to turn it into dinner (and even dessert).

Jump to:

• Top It With Fixins!
• Make Fries With It
• Use It As "Bread"
• Make Lasagna With It
• Helpful Tips for Cooking Polenta Tubes
• Buying and Storing Polenta Tubes
• More Tasty Ideas

My first job as a wee vegetarian was cashiering and sweeping up the bulk aisle at the natural foods co-op near my high school. I remember feeling cool (okay, looking back, maybe "cool" is not the right word) because I was in the know about every healthy product on the market.

This was 1996, you guys; the general public barely knew what tofu was, let alone quinoa or cashew milk. Kale wasn't cool - in fact Beyoncé probably had yet to sample her first leaf!

There was always one item that confounded me, though: those big tubes of prepared polenta. Everyone bought them and I had no clue why, nor did I ever think to ask.

Well, one day I bought one and the lightbulb went off: These suckers are useful. Especially if you're gluten free, store-bought polenta is a lifesaver. Just slice; bake, grill or sauté; top; and serve.

No stirring, no scraping cornmeal out of your pan later. Here are four of my all time favorite ways to use polenta tubes:

Top It With Fixins!

Oh, fixins. How I love thee. Crispy, golden-brown polenta slices are the perfect base for a Southwestern-style bean-and-veggie pile. This Mexican Baked Polenta with Salsa Beans and Sauteed Veggies is the kind of dinner you can eat every week and never get sick of.

Or use the delicious toppings from this Butternut Squash Polenta Bowl, but serve them atop pan-fried polenta slices from the tube instead. In late summer, stack the rounds with roasted eggplant, zucchini and tomatoes like these Ratatouille Polenta Stacks.

You can always sub in whatever beans, veggies and cheese you have on hand to create a different flavor profile too. Sautéed mushrooms and garlicky greens, a spoonful of pesto with fresh mozzarella, or a quick marinara with a sprinkle of parmesan all work beautifully. Get creative!

You can even turn it into a dessert, like this vegan strawberry shortcake!

Make Fries With It

There are so many wonderful dips and sauces in the world, but sometimes you need to mix up your dipping vehicle. As much as I'd like to eat French fries all the time, that's just not very healthy or practical. Nor can a woman live on baby carrots for eternity!

Instead, I make baked polenta fries, which are perfect for dipping in tomato sauce (homemade or store-bought), aioli, mustard or any number of delicious condiments.

Try these out on the kids next time they ask for fries. Oh, and they're basically the easiest thing ever: Cut polenta into fries, toss with a little olive oil and seasoning, spread them out on a rimmed baking sheet lined with parchment paper, and bake.

Use It As "Bread"

Polenta's crispy on the outside and soft on the inside when you bake or grill it, making it a perfect stand-in for toast. The Healthy Foodie's Grilled Polenta Stuffed with Bleu Cheese and Walnuts (pictured above) is like a polenta version of a beautifully browned grilled cheese.

Or try using thick, grilled rounds as a veggie-burger or sandwich "bun." A cast iron grill pan gives you those pretty char marks indoors, and the rounds hold up to a juicy patty or a grilled portobello cap. Here are some veggie burger recipes to get you started. Smaller cubes make great crunchy polenta croutons for salads, too.

Make Lasagna With It

Swap in thin slices of polenta for the noodle layers in your favorite lasagna recipe (or give this Greek Polenta Lasagna a try) and you've got a filling, hearty casserole with all those comforting flavors that everybody loves. It freezes really well, too!

The same idea works for any layered bake. Crumble or slice the polenta over a skillet of saucy mushrooms and greens, like this Rustic Polenta Casserole with Mushrooms and Swiss Chard, and let the oven do the rest.

Helpful Tips for Cooking Polenta Tubes

Slice it the right thickness. For pan-frying and grilling, cut rounds about ½ inch thick so they get crisp outside while staying creamy in the middle. For lasagna layers, go thinner (about ¼ inch) so they cook through and stack neatly. A sharp knife wiped clean between cuts keeps the edges tidy.

Pat it dry first. Polenta from the tube is fairly moist, and that surface moisture is what makes it stick and steam instead of browning. Blot the slices with a clean towel before they hit the pan, oven or grill.

Use high heat and leave it alone. Whether you're pan-frying in a little olive oil or baking at 425°F, give the slices time to form a golden crust before you flip them - usually 5 to 7 minutes per side on the stove, or 20 to 30 minutes in the oven. Moving them too soon is how you end up with torn, soggy polenta.

Oil your grill grates well. On an outdoor grill, brush both the polenta and the grates with oil and cook over medium-high heat. The slices are delicate until a crust forms, so use a wide, thin spatula to turn them.

Season boldly. Plain prepared polenta is mild, so it loves strong flavors. Dust slices with garlic powder, smoked paprika or Italian herbs before cooking, or pick up a flavored tube. This San Gennaro polenta variety pack includes traditional, basil and garlic, and sun-dried tomato tubes, so you can try all three.

Buying and Storing Polenta Tubes

You'll usually find prepared polenta tubes in the pasta or international aisle, since most brands are shelf-stable until opened. They're naturally gluten free (check the label to be sure), and the traditional flavor is typically vegan, too. An unopened tube keeps in the pantry until its best-by date, which makes it a great backup for busy weeknights.

Once opened, wrap any leftover polenta tightly or move it to an airtight container and refrigerate it for up to 5 days. Cooked polenta slices can be frozen in a single layer, then bagged, for up to 3 months; reheat them straight from frozen in a hot oven so they crisp back up. And if you'd rather skip the tube altogether, it's easy to make your own polenta with a bag of Bob's Red Mill corn grits/polenta, then chill it in a loaf pan until it's firm enough to slice.

More Tasty Ideas

If you're loving these delicious recipes, be sure to check out these other tasty ideas too:

• 17 Vegetarian Dinners you can make with polenta!
• Polenta, Veggie and Halloumi Kabobs
• Grilled Basil Parmesan Polenta & Veggie Salad
• Don't have store-bought polenta? Learn how to make your own polenta!
• Gluten-Free Vegan Pantry Staples (like polenta!)