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Started By
Message
Polenta-like Cornbread Dressing (UPDATE in OP)
Posted on 12/22/15 at 5:40 pm
Posted on 12/22/15 at 5:40 pm
Update: Followed Jambo's suggestion - crumbled up cornbread (3/4 of a 2x Jiffy pone) and added sautéed onions, celery, and mushroom, plus fresh sage. Also ~2 cups seasoned cornbread stuffing croutons. Added enough turkey and chicken stock to make soupy (~ 4 cups, maybe more) and baked in covered Pyrex for 1 hour at 350.
Flavor was right on, but consistency was just a bit off - too dry for what I was looking for (though still moist) and a slight crust developed on the bottom of the dish. Still very edible, but not perfect.
Next time will cut back on the croutons, bake for half the time, and place Pyrex on a cookie sheet.
Thanks to all who provided input - I hope y'all had a great Christmas!
---------------
Looking for a recipe or search terms to find one for baked cornbread dressing that has the consistency of firm grits. I had this last year at Thanksgiving and had forgotten how good it is. I've never made it and would like to.
TIA
Flavor was right on, but consistency was just a bit off - too dry for what I was looking for (though still moist) and a slight crust developed on the bottom of the dish. Still very edible, but not perfect.
Next time will cut back on the croutons, bake for half the time, and place Pyrex on a cookie sheet.
Thanks to all who provided input - I hope y'all had a great Christmas!
---------------
Looking for a recipe or search terms to find one for baked cornbread dressing that has the consistency of firm grits. I had this last year at Thanksgiving and had forgotten how good it is. I've never made it and would like to.
TIA
This post was edited on 12/26/15 at 10:14 am
3
Posted on 12/22/15 at 5:50 pm to GarmischTiger
I would search for polenta dressing and polenta stuffing.
Posted on 12/22/15 at 6:08 pm to Gris Gris
Thanks, Gris - but this isn't traditional polenta with a twist. It's made from cornbread breadcrumbs (hard stale pone pulsed in food pro) - of that much I'm sure - and a whole bunch of I don't know what else. Baked in a Pyrex. Wonderful.
Posted on 12/22/15 at 7:17 pm to GarmischTiger
Hmmmm....wish I could help. Hope you find it so we can try it. Do you know who made it when you had it?
Posted on 12/22/15 at 7:19 pm to GarmischTiger
You sure it's not just a grit casserole? Cook normal grits with cheese and butter, temper eggs/milk and pour into casserole dish then bake?
Posted on 12/22/15 at 7:21 pm to hogfly
Before southern cooking was hip, we lived in Colorado. At potlucks, we would tell people our family cheese grits recipe were polenta. People ate that shite up. Now, selling it was grits would be a positive. Back then it was a negative. Food trends are funny.
This post was edited on 12/22/15 at 7:22 pm
Posted on 12/22/15 at 7:36 pm to Gris Gris
My wife's cousin's wife's sister (still with me) who's from Tennessee made it. Got the rough outline of the recipe from her the night I had it (what I've posted already) but was feeling pretty good and don't remember much else.
There's a savory to it that all stuffing / dressing has, but it's subtle, and the consistency is what makes it. I have a query in to the cousin's wife, but only have comms with her via Facebook and she posts infrequently.
Will share once (if) I break through and solve it.
There's a savory to it that all stuffing / dressing has, but it's subtle, and the consistency is what makes it. I have a query in to the cousin's wife, but only have comms with her via Facebook and she posts infrequently.
Will share once (if) I break through and solve it.
Posted on 12/22/15 at 7:38 pm to hogfly
hogfly - it was definitely reconstituted cornbread as the base.
Posted on 12/22/15 at 8:09 pm to GarmischTiger
Could the savory component be sage? It's common in stuffings and dressings.
I was thinking one of those dressing or stuffing recipes if you googled might be similar and help you break the code. Now, you've got me so curious.
I was thinking one of those dressing or stuffing recipes if you googled might be similar and help you break the code. Now, you've got me so curious.
Posted on 12/22/15 at 8:12 pm to GarmischTiger
spoonbread is what you likely had
Posted on 12/22/15 at 8:13 pm to Lester Earl
quote:
spoonbread is what you likely had
I was just coming to post that. As I thought about it more, I think he had spoonbread.
Posted on 12/22/15 at 9:02 pm to Gris Gris
Cook your cornbread.
Crumble as small as you can, then put into a baking dish
Add a LOT of water, chicken stock, chicken base, etc with your seasonings and onions/celery if you'd like.
NO Bread added, just lots of liquid.
If you add the liquid then bake again, you'll have what you're seeking.
Crumble as small as you can, then put into a baking dish
Add a LOT of water, chicken stock, chicken base, etc with your seasonings and onions/celery if you'd like.
NO Bread added, just lots of liquid.
If you add the liquid then bake again, you'll have what you're seeking.
Posted on 12/22/15 at 9:15 pm to Jambo
Thank you Lester, Gris.
Jambo - are you describing spoonbread?
Jambo - are you describing spoonbread?
Posted on 12/22/15 at 9:18 pm to Gris Gris
And yes - sage and poultry flavor (good stock is my guess) was the savory - along with onion, celery . . .
Posted on 12/22/15 at 9:21 pm to GarmischTiger
quote:
Jambo - are you describing spoonbread?
Not sure of the terminology, but my daughter loves me to cook her dressing like that, ever since she was 2.
Posted on 12/22/15 at 9:30 pm to Jambo
Will look into all and report back - many thanks F&D -
Posted on 12/23/15 at 12:24 pm to GarmischTiger
My family has always made dressing with that consistency . Regular ingredients with much higher ratio of stock, then mix really well till it's almost soupy. We also use some seasoned croutons so it will not be too dense. This method requires more seasoning.
Posted on 12/26/15 at 10:14 am to txtigersw
OP updated.
Posted on 12/26/15 at 10:51 am to GarmischTiger
Scratch the jiffy and make real cornbread & add more chicken stock next time... As Jambo emphasized, ALOT of liquid
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