What's the best way to cook polenta?!


Question:

What's the best way to cook polenta?


Answers:
first thing that comes to mind is " ..... after eating a lot so you are no longer hungry by the time it is ready to eat! ".

however this works as well as any .....

375ml Milk
2 garlic cloves, crushed
100g quick cook polenta
100g Parmesan cheese, grated
salt and fresh ground black pepper

In a medium saucepan heat together the milk and garlic and bring to the boil.

Add the instant polenta to the boiling milk, reduce the heat and cook, stirring, for 5 minutes or until thickened.

Remove the polenta from the heat and stir in the grated Parmesan. Season with salt and freshly ground pepper.

Pour the polenta into a greased shallow dish and leave to set.

Once set cut the polenta into 8 rounds using a biscuit cutter or chefs rings, if you cant be bothered cut into squares of rectangles as suits your intended presentation

at the appropriate timing, heat a lightly oiled griddle pan and griddle the polenta , allowing 2-3 minutes per each side.

the cheese gives it some interest and structure and the griddling gives it some texture.

personally would serve it to guests but not friends as its one of the heaviest foods known to man, do you run a diving school by any chance~??

in a rissotto pan

I use fine polenta as a coating for chicken and potato wedges.

Double boiler - see recipe below:
..............


Basic Polenta Recipe
This creamy cornmeal dish is standard fare in Northern Italy and is a wonderful accompaniment for meat or vegetables. It can be used immediately when soft (something like mashed potatoes) or allowed to cool and firm up; it is then cut into strips or other shapes and fried or baked.

Basic Polenta (+)
Ingredients

- 1 cup cornmeal
- 1/2 teaspoon salt, or to taste
- 3 cups water (use 4 cups for a softer polenta)
- 2 tablespoons butter (optional)
- 1/2 cup grated cheese (optional)

Directions

Put several inches of water in the bottom of a double boiler and bring to a simmer. In a separate container bring 3 cups water to a boil and put into the top of the double boiler. (See tip)
Mix cornmeal and salt; pour in a slow stream into the hot water in the top of the double boiler while whisking vigorously to prevent lumps. Stir for several minutes, then cover snugly. Maintain the water in the bottom at a simmer. Stir about every 10 minutes for a while, scraping the sides and bottom of the pan. Continue to cook for another hour, stirring once or twice. It will be very thick. If necessary, add more water to the bottom of the double boiler to keep it from running dry.
After about 1 1/2 hours total cooking time, taste for doneness - it should be very smooth, without any bitterness. Cook longer if there is any raw or bitter taste. When it tastes done, stir in the butter and/or the cheese, if using, and serve warm. (It will keep over warm water, covered, for an hour or more) or smooth into a baking pan to firm up to be cut into pieces for frying or baking. Refrigerate, if holding for long.
Tip: A double boiler can be improvised by putting a smaller pan inside a larger one. Use foil if the small pan doesn't have a cover.

Basic Polenta Recipe

Ingredients

1-2 cups of liquid per 1 cup of polenta (can be water with some salt or stock or half-and-half milk and water)
Polenta
Butter
Hot chilli sauce or fresh herbs (sage, thyme, basil, etc)
All of the above to taste
Method

Boil the minimum amount of liquid in a saucepan that is twice as big as the amount of liquid that you are using.

Once it is boiling add the polenta, stirring constantly. If it is too solid add more liquid until it is a thick paste.

Bring back to the boil, and then turn the heat down and simmer until all the grains of the polenta have softened into each other. Make sure to stir it constantly otherwise it will stick and burn.

Butter and/or parmesan cheese and herbs can be added and it can be served hot.

Alternatively, add only a small amount of butter, parmesan and herbs, pour into a greased cake tin or container and let it cool and set. Then once it is cool cut it into wedges or rectangles, brush it with olive oil and grill it on a ridged grill, until golden brown on both sides.

Hope these help : http://www.cooks.com/rec/search?q=polent...
http://www.mangiabenepasta.com/polenta2....




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