#polenta

[daily-deliciousness]

Spicy maple mustard chicken with creamy polenta

[veganmade]

Creamy Polenta with Caramelized Onions | tyberrymuch

[fattributes]

Slow-Braised Beef Cheeks with Creamy Polenta

[vegan-nom-noms]

Polenta Crémeuse Vegan et Champignons / Vegan Creamy Polenta with Mushrooms

[morethansalad]

Tomato Beans (Vegan & Gluten-Free)

soft white beans simmered in a tangy, savory, and smoky tomato sauce, giving you a rich and hearty meal to serve over polenta or scoop up with crusty bread.

[dietkiller]

Roast Beef with Polenta

[crisignorini]

Periodo dell’anno prefe.

[petermorwood]

What is your opinion on the subject of whether dollops of really thick polenta are good in stew?

I think it's a sound notion, though the stew itself would also need to be pretty thick, otherwise the trick would be getting the dollops to hold together.

Thick polenta + liquid = thinner polenta.

I'd suggest making really thick polenta the day before and letting it go cold and solid overnight, then cutting out pieces - squares, circles, wedges, lozenges or even get fancy with cookie-cutter shapes - and frying them until they develop a good crust.

Now they can be added to the stew without (or with a lot less) risk of them coming apart - and if they're fancy shapes they'll look cute too.