INGREDIENTS

INSTRUCTIONS

Recipe from Bert Greene, The Grains Cookbook
1. Slowly bring the milk to a boil in a medium-size heavy saucepan,
the then gradually add the cornmeal. Whisk them together over
medium-low heat until the polenta is smooth and thick, 5 minutes.
2. Using a bowl scraper, pour the mixture into a lightly buttered pie
plate. Cool on a wire rack, and then refrigerate for 1 hour.
3. At this point, polenta may be sliced into wedges and either dusted
with Parmesan cheese and baked, or lightly sauteed in butter. Serves
6 to 8.
BERT'S NOTES: "Cornmeal recipes abound in a clutch of surprising
cuisines. Italians, for example -- who would never consider chomping
corn on the cob -- dote on a dish called polenta, which is basically
nothing more than cornmeal mush carried to gastronomic heights.
"In northern Italy there is a great mystique about the shape of the
pot in which polenta is stirred; a U-shaped copper pan is adjudged
the ideal utensil. However, not being Italian, I merely use any
heavy-bottomed saucepan. And for a creamier texture, I prefer milk to
water." p122.
Posted to EAT-LF Digest by KitPatHanneman <kitpath@earthlink.net> on
Jan 20, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”