bishop - basic soft polenta

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* Exported from MasterCook *

 

Basic Soft Polenta

 

Recipe By :Jack Bishop : Complete Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

pinch salt

1 cup medium-grind cornmeal

2 tablespoons unsalted butter

 

Pour 4 cups of water into a medium heavy saucepan set over high heat. When the

water comes to a boil, add 1 teaspoon of salt and lower the heat to medium.

Whisk in the cornmeal in a slow, steady stream. This should take almost 1

minute. Make sure to whisk the cornmeal continuously to prevent lumps from

forming. Continue whisking as the cornmeal comes back to a boil. Simmer,

whisking constantly, until the polenta starts to thicken, 1 to 2 minutes.

 

Reduce the heat until the polenta is at the barest simmer. Cover the pot and

cook very slowly, stirring with a long handled wooden spoon every 10 minutes or

so, until the cornmeal loses its raw flavor, 35 to 40 minutes.

 

Stir in the butter until melted and add more salt if needed. Transfer to a

serving bowl and serve immediately.

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 300 Calories; 6g Fat (19.0% calories from

fat); 6g Protein; 54g Carbohydrate; 7g Dietary Fiber; 16mg Cholesterol; 1mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Fat.

 

NOTES : There are numerous ways to embellish the dish, but when you want true

corn flavor with just a little salt and butter, this is the best choice. Ladle

stews, such as Spring Vegetable Stew with Fennel, Carrots, Asparagus, and Peas

over mounds of polenta for a complete meal. Polenta also makes a good base for

Mixed Roasted Vegetables with Rosemary and Garlic.

 

Nutr. Assoc. : 0 27014 0

 

 

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