Polenta

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Polenta

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 cups water

1 1/2 teaspoons salt

1 1/2 cups coarse cornmeal

1/4 teaspoon pepper

cayenne pepper (optional)

2 tablespoons unsalted butter

1/2 cup grated Parmesan cheese, about 1 1/2 ounces

 

We feature polenta so many ways - served soft with crumbled Gorgonzola, walnuts,

and basil; simply for breakfast with a pitcher of warm maple syrup; grilled; or

as the primary ingredient in a complex gratin. The light texture and delicious

flavor of this basic recipe make it ideal for baking or cooking on a griddle.

Though the recipe calls for Parmesan, you can use other cheeses - provolone,

cheddar, or smoked cheese are all good choices, depending on the flavors of the

dish you're preparing.

 

Lightly oil a 9 x 13-inch baking dish and set aside. Bring the water to a rapid

boil in a large saucepan. Add the salt, then vigorously whisk in the cornmeal.

Reduce the heat and cook at a low boil for about 20 to 25 minutes, stirring

frequently, until the grains have opened up and the polenta is smooth.

 

Remove the pan from the heat; stir in the pepper, a few pinches of cayenne if

you're using it, the butter, and the cheese. Pour the hot polenta into the

baking dish and set aside to cool. For polenta gratin, cut it into 12 squares,

then cut each square into two triangles.

Makes 24 polenta triangles; serves 6

 

Tip: If you're making grilled polenta or a polenta gratin, you can make the

polenta in advance. Allow it to cool, then cover tightly with plastic wrap. It

will hold well for a day or two in the refrigerator.

 

Variations

To Grill Over Coals: To make a dense polenta that hollds up well on the grill,

decrease the water to 5 1/2 cups. Decrease the salt to 1 teaspoon and make the

polenta as directed. It does get thick, so if you need to, add a little water,

but not more than a tablespoon or two. Pour into an oiled baking dish.

Breakfast Polenta: Decrease the salt to 1/2 teaspoon and omit the pepper and

cheese. To enrich the flavor and smooth the texture, increase the butter to 3

or 4 tablespoons. Serve the soft polenta in bowls with warm maple syrup.

Crisp Polenta: To serve in crisp squares or triangles, pour the soft polenta

into a lightly oiled 9 x 13-inch baking dish. Allow to cool, then cut into

shapes. Cook on a lightly oiled griddle or in a skillet until the edges are

crisp and golden. Serve immediately.

 

 

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Per serving: 34 Calories (kcal); 4g Total Fat; (98% calories from fat); trace

Protein; trace Carbohydrate; 10mg Cholesterol; 541mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0