[CnD] Polenta

janbrown janbrown at samobile.net
Fri Nov 20 11:42:55 EST 2015


I love polenta and sometimes make it using grits.
It is all in the seasoning and how you choose to eat it.
I am a fan of everything corn meal.

Sent from my iPhone

> On Nov 20, 2015, at 6:54 AM, Anna via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
> 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
>>> _______________________________________________
>>> Cookinginthedark mailing list
>>> Cookinginthedark at acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>> 
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