Basic Polenta |
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Anononymous 7-30-05
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 cube of bread
turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is importent
to insure the oil is hot enough, otherwise the polenta will absorb
oil and your polenta will be greasy and unpalatable.