PolentaCuisine: Parve Category: Side Dish Servings: 6 Ingredients:6 1/2 C. water1 Tbs. salt 2 C. coarse-grained cornmeal Instructions:Bring water to a boil in a large, heavy kettle. Add the salt, turn the heat down to medium low so that the water is just simmering, a pinch of baking soda and add the cornmeal in a very thin stream, stirring with a stout, long wooden spoon. The stream of cornmeal must be so thin that you can see the individual grains. A good way to do it is to let a fistful of cornmeal run through nearly closed fingers. Never stop stirring, and keep the water at a slow, steady simmer. note covering pot will help in reducing stiriing and cookng time To protect your arm, wear a cooking mitt. Continue stirring for 20 minutes after all the cornmeal has been added. The polenta is done when it tears away from the sides of the pot as you stir. When done, pour the polenta onto a large wooden block or a platter. Allow it to cool first if you are going to slice it in preparation for subsequent cooking. Otherwise, serve it piping hot. Yield: 4-6 servings variations: Heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom sauce or/& goat cheese. Not tried Not triedClick Here To Return To The Recipe List This Page Generated By: |