Does any one have a recipe for polenta?!
Answers: i really want to make it
Here you go
Polenta on a stick ...
9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse?grain|
Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8 servings. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1?inch cubeof bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is important to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.
8-10 servings 40 min 5 min prep
Change to: servings US Metric
8 cups hot water
salt
3 cups polenta
< 60 mins Side Dishes
Italian Side Dishes
Gradually add the polenta to the lightly salted, hot water by allowing it to fall from your hand from above the pot like sand through your fingers.
If the water is not boiling, you will be able to stir in all the polenta without lumps forming.
As the temperature rises, the flour will integrate with the water and thicken.
Stir all the time, and if you have used too much of the flour and the mixture is too thick, add a little water.
I taste for salt and perhaps add a little parmesan cheese.
When the polenta is smooth and does not taste of raw maize, it is ready.
You can use this sloppy polenta with anything that has been braising for a while.
Alternatively, pour the polenta into a flat baking dish where it will cool and become firm.
At that point, it can be grilled or oven baked for 20 minutes.
As a grilled slice, polenta can be used as a base for eggplant slices, goats cheese, rocket, prosciutto and so on.
For me, grilled polenta is good with either baked or fried fish and lumps of parmesan cheese.
Baked polenta can be dressed with cheese, roasted capsicum and fine pancetta.
After you have poured the polenta into a tray, some will remain stuck to the sides of the pot.
Let it dry even for a day, and peel these skins off.
They are delicious with parmesan cheese.
i don't, sorry, but i love polenta as i have an Italian friend who could cook your momma and it would taste good! jk. i usually buy it packaged at a grocery store. try googling polenta recipes!
we use a ton of polenta where I work. You can get either yellow or white (there's the instant which takes like 5 minutes or regular which takes about 40 - 60 minutes.
It's very simple - I don't have exact measurements ( I usually just eye it) but if I had to estimate, to start - 1 quart of water to 2 cups of polenta.
Bring the water to a boil, add a touch of salt (maybe a little extra virgin olive oil) - then once the water is boiling - slowly add in polenta - whisking it in very rapidly (if you add it all at once it could clump up). Then once it begins to thicken (before it starts bubbling and popping everywhere) turn the heat down as low as possible. Then just let it be - stir every so often and check the consistency (if it gets to dry....just add more water)
It's done when you can taste it and you don't get a grainy texture in your mouth. Finish with a little butter and parmesean cheese (salt and pepper) if you want. Traditionally people use water, but I've seen some use half and half, or heavy cream to make it richer.
If your unsure about the amount of liquid - just start with less - you can always add more.
recipes 4 polenta
POLENTA WITH TOMATO SAUCE
Ingredients:
2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
Bake for 10 minutes in the preheated oven, or until sauce is bubbling.