| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 2 |
ts |
Salt |
| 2 |
c |
Polenta meal* |
INSTRUCTIONS
* - or yellow cornmeal
1. Bring 6 cups of water to a boil in a 4-quart saucepan. Add salt to
taste. Slowly add meal in fine stream, stirring simultaneously with
wooden spoon.
2. Continue to cook over low heat, stirring mixture constantly, about
1 hour. Additional boiling water, 1 tablespoon at a time, may be
added if mixture becomes too thick to stir.
3. Cook 3 additional minutes without stirring, shaking pot slightly so
steam forms under polenta. Pour polenta onto wooden surface - about 18
inches in diameter - that has been rinsed with cold water.
4. Use spatula to spread polenta into circular mound. Slice or cut
into wedges by sliding piece of kitchen twine underneath, then
drawing up through polenta.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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