[CnD] Polenta

Anna annagalassi at sasktel.net
Fri Nov 20 09:54:17 EST 2015


Hi, it's mush and it's made out of cornmeal usually. I'm not sure how else 
to describe it because I don't like it.
Anna
----- Original Message ----- 
From: "Becky McCullough via Cookinginthedark" 
<cookinginthedark at acbradio.org>
To: <cookinginthedark at acbradio.org>; "Penny Reeder" <penny.reeder at gmail.com>
Sent: Friday, November 20, 2015 8:28 AM
Subject: Re: [CnD] Polenta


> What is polenta?
> Becky
> ----- Original Message ----- 
> From: "Penny Reeder via Cookinginthedark" <cookinginthedark at acbradio.org>
> To: <cookinginthedark at acbradio.org>; "Anna" <annagalassi at sasktel.net>
> Sent: Thursday, November 19, 2015 9:18 AM
> Subject: Re: [CnD] Polenta
>
>
> Hi Anna, Here are a bunch of recipes for polenta. I've made them all,
> and they all work beautifully -- and my family loves polenta! I hope
> your friend enjoys these.
> Penny
> Creamy Polenta from Marcella Hazan
> yield
> Makes 4 servings
> active time
> 10 min
> total time
> 45 min
> Cooking the polenta covered allows condensation to build up, which
> eliminates the
> need for constant stirring. And you can still count on the creamy
> consistency you've
> come to expect from this dish.
> Ingredients
> 4 cups water
> 1 teaspoon salt
> 1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces)
> 2 tablespoons unsalted butter
> Preparation
> Bring water and salt to a boil in a 3-quart heavy saucepan, then add 
> polenta in
> a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes.
> Reduce heat
> to low and cover pan, then cook at a bare simmer, stirring with a
> long-handled spoon
> for 1 minute after every 10 minutes of cooking, 45 minutes total.
> Remove from heat
> and whisk in butter until incorporated.
> Serve polenta warm.
> Cooks' note:
> • Polenta can be made 20 minutes ahead and kept, covered, at room
> temperature (do
> not let stand longer, or it will solidify).
>
>
>
> Polenta Facile
> From Food 52!
> Serves 8
> 1 tablespoon salt
> 2 cups polenta (not instant)
> Using only the top half of a double boiler, bring 2 quarts of water to
> a boil, and
> add salt. Meanwhile, put as much water in the bottom half of the
> double boiler as
> will be needed to actually cover the bottom of the top part of the double 
> boiler
> when it is finally put in, and bring to a heavy simmer. (Note: If you 
> don't have
> a double boiler, you can use a large pot with a slightly smaller bowl or 
> pot set
> inside it.)
> Put the polenta in a measuring cup from which you can pour it. With a
> slender but
> sturdy wooden spoon or a medium-strength whisk, create a vortex in the
> water in the
> top half of the double boiler by swirling it in one direction only.
> This is critical
> because, if you simply slosh the water around, you create lumps in the
> polenta that
> are almost impossible to remove. (If you do get lumps, don't worry --
> just mash them
> against the side of the pot now.)
> While the water is swirling in a vortex, drizzle in the polenta a
> pioggia (like it
> is raining). You can do this very rapidly, but do not stop stirring.
> When all the
> polenta is in, continue to stir but not so energetically. Keep
> stirring the whole
> time, being sure to scrape into the corners of the pot where the sides
> meet the bottom.
> Lower the heat so that the polenta intermittently bubbles on the
> surface and "spits"
> at you.
> Continue to stir the polenta for about 5 minutes. When the polenta
> begins to thicken,
> place the lid on the pan, and fit it into the bottom half of the
> double boiler (with
> the simmering water below reaching up as high as possible underneath
> the top piece).
> If you don't have a well-fitting lid, seal with foil. Cook for about 1
> 1/2 hours,
> stirring every 30 minutes or so. Taste for doneness. The polenta
> should be very yellow,
> smooth, shiny, and sweet tasting. If it is slightly bitter, cook it 
> longer.
> Polenta facile can be held in a slowly simmering double boiler in
> perfect condition
> for up to 4 hours. This makes it ideal for large parties or when you
> simply do not
> want too many last-minute dishes to worry about.
>
>
> Oven Baked Polenta
> 3/4 cup cornmeal
> 3 cups water
> 1-1/4 tsp kosher or sea salt
> 1/8 tsp freshly ground black pepper
> 1/4 cup light cream
>
> 2 tbsp butter
> 1 tsp fresh marjoram or 1/2 tsp dried (I use herb d' Provence i used
> herb d' province
>
> Preheat oven to 425F.
>
> In lidded baking dish, whisk together cornmeal, water, salt and
> pepper. Bake in oven, covered, for 30 minutes, stirring halfway
> through. Remove from oven, add milk, butter and marjoram and whisk
> until smooth. Serve at once.
>
> Makes 4 servings.
>
>
> Oven Baked Polenta
> 3/4 cup cornmeal
> 3 cups water
> 1-1/4 tsp kosher or sea salt
> 1/8 tsp freshly ground black pepper
> 1/4 cup light cream
>
> 2 tbsp butter
> 1 tsp fresh marjoram or 1/2 tsp dried (I use herb d' Provence i used
> herb d' province
>
> Preheat oven to 425F.
>
> In lidded baking dish, whisk together cornmeal, water, salt and
> pepper. Bake in oven, covered, for 30 minutes, stirring halfway
> through. Remove from oven, add milk, butter and marjoram and whisk
> until smooth. Serve at once.
>
> Makes 4 servings.
>
>
> Microwave Polenta with Spinach and Cheese
> 1. Combine in microwave-safe bowl: 3 cups water,
> 1 1/3 cups cornmeal,
> 1 Tbsp. sugar,
> 1/2 tsp. salt,
> 1 cup milk,
> 1 small onion, diced,
> 1 Tbsp. olive oil,
> Grated Parmesan cheese, to taste.
>
> 2. Microwave, uncovered, on high (full) power for 8 minutes.  Stir well.
>
> 3. Cover slightly, and microwave for 6 minutes more.
>
> 4. Stir in one package, thawed frozen, chopped spinach, one fourth at a 
> time.
>
> 5. Cover again, and microwave for three minutes more.
>
> 6. Keep covered for an additional three minutes.  Spoon onto serving
> platter in an attractive ring.
>
> 7. Serve with plain tomato sauce, or with mushroom-tomato sauce, and
> pass additional grated parmesan cheese.
>
>
>
> POLENTA/CORNMEAL MUSH
>
> 2 to 4 tablespoons butter, melted
>
> 1/4 teaspoon paprika
>
> Dash cayenne pepper
>
> 6 cups boiling water
>
> 2 cups cornmeal (preferably water ground)
>
> 1 teaspoon salt
>
>            Use 1 tablespoon butter to lightly grease walls of
> Crock-Pot. Add paprika and cayenne. Turn to High while measuring
> remaining ingredients. Add to Crock-Pot with remaining melted butter;
> stir well. Cover and cook on Low for 6 to 9 hours or on High for 2 to
> 3 hours, stirring occasionally. Serves 8 to 10.
>
>            FRIED POLENTA OR CORNMEAL MUSH: Pour hot cornmeal into 2
> lightly greased loaf pans. Chill overnight. To serve, cut into
> 3/4-inch slices and fry in butter until browned.
>
>
>
>
> On 11/19/15, Anna via Cookinginthedark <cookinginthedark at acbradio.org> 
> wrote:
>> Hi, my cousin is looking for some polenta recipes. Personally I can't 
>> stand
>> the stuff so I've never kept any of the recipes that were posted, but I 
>> said
>> I'd see what I could find.
>> Anna
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