| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Grain | 2 | Servings |
INGREDIENTS
| 1 | c | Corn meal polenta |
| 1 | c | Cold water |
| 1 | c | Boiling water |
| Salt to taste |
INSTRUCTIONS
Polenta is not necessarily just corn meal cooked. Usually the corn meal you find in the boxes in the grocery store is too fine. Buy corn meal designated as polenta. Also, wheat grains are cooked as polenta--but different story. Mix the dry corn meal with the cold water. In a heavy pot, bring the other cup of water to boiling, on high heat. Add the corn meal and cold water to the boiling water in a steady stream, stirring all the the time. Continue stirring during the time of cooking. If the polenta starts to boil too hard, reduce the temp to medium high. Continue stirring and boiling until the polenta becomes very thick and heavy and actually pulls away from the sides of the pot when you stir. This should take about 15 minutes. Quickly spread the cooked polenta is a lightly oiled baking pan and let sit about 5 to 10 minutes until it is stiff enough to cut. Here are some ways to serve the polenta: 1. Serve it with any of your favorite pasta sauces and some hot Italian sausage. 2. Use it as a breakfast food. Slice the polenta about 1/2" thick and fry the slices in a little butter for a few minutes on each side. Pour pancake syrup over the slices and enjoy. Very good this way. 3. Slice it and serve it with your favorite green chili recipe or carne ardovada. Sprinkle some mozzarella cheese over it, too. (See "Our family's favorite green chili" recipe.) 4. For a very quick meal that is low in fat I add a bullion cube to the cooking of the polenta. Then when I eat it I add 1 scant teaspoon of olive oil and about 2 tbsp of grated romano cheese in the dish. I like it. DFERRELL@ALF.UCCS.EDU (DIANE M. FERRELL) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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