Quick recipe with corn meal?!


Question: I need a quick recipe containing corn meal (white or yellow) or quick oats. It can't need to be cooked in the oven or on the stove, but the microwave is fine. I know this is a wierd question and I don't even know if such a recipe exists, but its kind of important.


Answers: I need a quick recipe containing corn meal (white or yellow) or quick oats. It can't need to be cooked in the oven or on the stove, but the microwave is fine. I know this is a wierd question and I don't even know if such a recipe exists, but its kind of important.

You can make polenta in a microwave. Stir together 4 cups water, 1 cup cornmeal, 2 tsp salt. Cover loosely and nuc on high for 6 minutes, stir, cover again and nuc for another 6 minutes (this assumes a normally powerful oven, if its very low power increase that time).

Then add the fat: 6 TBSP butter, or 3 TBSP butter and 1/4 cup gorgonzola or blue cheese, or 3 TBSP butter and 1/4 cup parmesan...you get the idea. And lots of fresh ground pepper.

Polenta is delicious with a mushroom sauce, or a pepperade sauce, or served next to a roast chicken.

Or make it just with the butter and serve with maple syrup.

It's good.

Are you looking for a recipe that doesn't require a stove or an oven? I didn't understand this part of your question. Anyways,
if you are able to use an oven, how about Corn Bread? This is the recipe I always use.

Albers Cornbread
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbs. baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten

PREHEAT oven to 400°F. Grease 8-inch-square baking pan.
COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Serve warm.
NOTE: Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.

Microwave Corn Pudding

2 cups milk
1/4 cup (4 ounces) melted butter or margarine
1/2 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
4 large eggs, beaten
several dashes Tabasco or other hot sauce, or to taste
1 can (11 to 15 ounces) Mexican-style corn, drained
1 1/4 cups French fried onions, divided
4 ounces shredded Cheddar cheese (1 cup)
1/2 teaspoon baking powder
PREPARATION:
Combine milk, melted butter, cornmeal, sugar, and salt in a 3-quart microwave-safe bowl. Whisk well; cover with plastic wrap, make a small vent, and microwave on high for 8 minutes, or until mixture is thick and most of the liquid is absorbed.
Whisk twice during cooking.
Combine eggs, Tabasco, 3/4 cup fried onions, cheese, and baking powder in a bowl. Stir egg and cheese mixture into the cornmeal mixture. Microwave uncovered at 50% power (medium) for 5 minutes, or until knife inserted in center comes out clean. Sprinkle with remaining fried onions (1/2 cup). Microwave for another 1 minute at 50% power.
Serves 4 to 6 as a side dish

Try grilled Polenta!!! It's classy and elegant if you serve it with beef and a burgandy sauce.





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