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Polenta
2 Answers
What does it taste like?
I saw a packet of it ready to eat but wasn't sure what to do with it I ssume it's used as a substitute for 'bulk', ie. risotto rice, pasta, mash potato?
Anyone know any recipies?
I may try it tonight.
I saw a packet of it ready to eat but wasn't sure what to do with it I ssume it's used as a substitute for 'bulk', ie. risotto rice, pasta, mash potato?
Anyone know any recipies?
I may try it tonight.
Answers
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If you want to make it richer, you can substitute whipping cream for the liquid - and butter can also be added.
Bacon Polenta
5 slice Bacon -- chopped
� cup Onion -- finely chopped
2 large Garlic Cloves -- minced
2 � cup Chicken Broth
� cup Polenta/Yellow Cornmeal
Salt to taste.
1. In a 2- to 3-qt pan, cook bacon over medium heat, stirring, until lightly browned (about 5 mins). Add onion and garlic and cook, stirring, until onion is limp and bacon is well browned (about 5 more mins). Discard all but 1 Tbs of the drippings from pan.
2. Add 1 1/2 cups of the broth to pan and bring to a boil over high heat. Meanwhile, mix polenta with remaining 3/4 cup broth in a small bowl.
3. Using a long-handled spoon, stir polenta mixture into boiling broth (mixture will thicken and spatter). Reduce heat to low and cook, stirring constantly, for 5 mins. Season to taste with salt. Spoon into a warm serving dish.
Bacon Polenta
5 slice Bacon -- chopped
� cup Onion -- finely chopped
2 large Garlic Cloves -- minced
2 � cup Chicken Broth
� cup Polenta/Yellow Cornmeal
Salt to taste.
1. In a 2- to 3-qt pan, cook bacon over medium heat, stirring, until lightly browned (about 5 mins). Add onion and garlic and cook, stirring, until onion is limp and bacon is well browned (about 5 more mins). Discard all but 1 Tbs of the drippings from pan.
2. Add 1 1/2 cups of the broth to pan and bring to a boil over high heat. Meanwhile, mix polenta with remaining 3/4 cup broth in a small bowl.
3. Using a long-handled spoon, stir polenta mixture into boiling broth (mixture will thicken and spatter). Reduce heat to low and cook, stirring constantly, for 5 mins. Season to taste with salt. Spoon into a warm serving dish.
Polenta with Variations
3 cup Water
1 cup Polenta/Yellow Cornmeal
1 cup Cold Water
1 teaspoon Salt
In 2-qt saucepan bring 3 cups water to a rolling boil. Meanwhile, combine polenta/cornmeal, 1 cup cold water, and salt. Slowly pour polenta/cornmeal mixture into boiling water, stirring constantly. Return just to boiling; reduce heat to low. Cook, uncovered, about 5 mins or till thick, stirring frequently. Serve immediately. If desired, serve with butter, cheese, or desired sauce. Makes 6 servings.
FRIED POLENTA: Prepare Polenta as above. Turn hot mixture into an 8x4x2- or 9x5x3-inch loaf pan. Cover; chill at least 45 mins or overnight till firm. Turn out and cut into 1/2-inch thick slices. Fry slowly in hot butter or cooking oil for 10 to 12 mins on each side or until brown and crisp.
BROILED POLENTA: Prepare Polenta as above. Turn hot mixture into 8x4x2- or 9x5x3-inch loaf pan. Cover and chill at least 45 mins or overnight till firm. Turn out and cut into 1/2-inch thick slices. Place on rack of unheated broiler pan. Brush with melted butter or margarine. Broil 4 inches from heat about 8 minutes on each side or till browned and crisp, brushing with melted butter after turning slices.
BAKED POLENTA: Prepare Polenta as above. Turn hot mixture into a 9-inch pie plate. Cover with foil. Chill at least 45 mins or overnight till firm. Bake, covered, in 350 F oven about 25 mins or until heated through. Cut into wedges.
http://en.wikipedia.org/wiki/Polenta
3 cup Water
1 cup Polenta/Yellow Cornmeal
1 cup Cold Water
1 teaspoon Salt
In 2-qt saucepan bring 3 cups water to a rolling boil. Meanwhile, combine polenta/cornmeal, 1 cup cold water, and salt. Slowly pour polenta/cornmeal mixture into boiling water, stirring constantly. Return just to boiling; reduce heat to low. Cook, uncovered, about 5 mins or till thick, stirring frequently. Serve immediately. If desired, serve with butter, cheese, or desired sauce. Makes 6 servings.
FRIED POLENTA: Prepare Polenta as above. Turn hot mixture into an 8x4x2- or 9x5x3-inch loaf pan. Cover; chill at least 45 mins or overnight till firm. Turn out and cut into 1/2-inch thick slices. Fry slowly in hot butter or cooking oil for 10 to 12 mins on each side or until brown and crisp.
BROILED POLENTA: Prepare Polenta as above. Turn hot mixture into 8x4x2- or 9x5x3-inch loaf pan. Cover and chill at least 45 mins or overnight till firm. Turn out and cut into 1/2-inch thick slices. Place on rack of unheated broiler pan. Brush with melted butter or margarine. Broil 4 inches from heat about 8 minutes on each side or till browned and crisp, brushing with melted butter after turning slices.
BAKED POLENTA: Prepare Polenta as above. Turn hot mixture into a 9-inch pie plate. Cover with foil. Chill at least 45 mins or overnight till firm. Bake, covered, in 350 F oven about 25 mins or until heated through. Cut into wedges.
http://en.wikipedia.org/wiki/Polenta
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