| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 2 |
c |
Milk |
| 1 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Polenta, medium grain |
| 1 |
ts |
Thyme (optional) |
| 1/8 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Grated Parmesan |
| 2 |
ts |
Olive oil |
INSTRUCTIONS
this is the last installment of the polenta recipes as found in The Frugal
Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:>
In a 2-quart saucepan place 2 1/2 cups of the water, the milk, amd the
salt. Bring to a simmer, being careful that the pot doesn't boil over.
Place the polenta in a small bowl and stir in the remaining 1/2 cup of
water. Slowly stir the polenta into the boiling milk and water. Stir
regularly until it begins to thicken, about 3 min. Reduce the heat and
simmer the polenta, uncovered, for 30 minutes, stirring regularly, until
very thick. Stir in the remaining ingredients except the oil. Oil a 9 1/2 x
5 1/2 -inch loaf pan and fill wioth the warm polenta. Smooth the polenta
out evenly with a rubber spatula. Cover the pan and refrigerate several
hours or over-night until completely cooled and firm. To serve, pop the
polenta out of the pan and slice about 3/8 inch thick. Pan-fry the slices
in olive oil until golden brown on both sides. Or place in an oiled sheet
pan and sprinkle with grated Parmesan cheese. Broil until hot and lightly
browned. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or
Julie Caler <petec@cy-net.net> on Apr 27, 1997
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