Is there a good substitute for "quick-cooking polenta," which is called for in a recipe for a fruit crisp topping?

I'm adapting the Strawberry-Rhubarb Polenta Crisp in the Gjelina cookbook, using blueberry pie filling that I canned last summer. The recipe calls for 1 cup flour, 1/2 cup "quick-cooking polenta", 1/2 cup butter, etc.

I've never seen the stuff at any of the places where I buy pantry staples in bulk, and I'm not inclined to buy a whole package when only half a cup is needed here. Thanks so much, everyone. ;o)



[email protected] October 26, 2021
I'm cracking up because I'm literally making the exact same recipe and searching for instant polenta all over the place. I have regular polenta (Bob's Red Mill), and I have a tube of polenta from Trader Joe's. What did you end up doing? I'm thinking I could chop up the stuff in the TJ's tube???
AntoniaJames October 27, 2021
Oh, that is funny! I used regular cornmeal, but if I were to do it again I'd go with the TJ's tube option - which I think is a good idea. That stuff is fairly dry and has a good polenta flavor. I'd keep the bits fairly large, i.e., not mush it up, as I think that having crunchy little bits of cooked polenta will make the topping even better.

In fact, I'm going to try it! The rhubarb in our community gardens, which grows like a weed, is still going strong, so this has provided some real inspiration. ;o)
[email protected] October 27, 2021
Nice! I ended up ordering some instant polenta from Amazon. It’s coming today. I also made shallot and garlic confit yesterday, because you know how necessary those are for a Gjelina meal. Thanks for the feedback!
PieceOfLayerCake January 18, 2017
I'm assuming its there purely for texture so I imagine you can use anything you want...quick cooking grits is pretty much a match, but if you don't eat grits you run into the same issue. I second Prathima with their suggestion of oats or nuts and through in my vote for seeds (flax might be nice). I personally love may take this as a sign to cook more polenta ;)
ktr January 18, 2017
Millet maybe?
Prathima January 18, 2017
Corn meal? Or just add an equivalent volume of flower, oats, or nuts. The texture will be different, perhaps less crunchy, but probably still delicious with the butter and sugar.
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