VCE: Traditional Polenta

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* Exported from MasterCook *

 

Traditional Polenta

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 523

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 cups coarse cornmeal

preferably stone-ground

OR a mixture of coarse and fine cornmeal

1 1/2 teaspoons salt -- or to taste

2 tablespoons butter -- optional, up to 6

 

Serves 6

 

If the polenta erupts into volcanic spurts at any point, wrap a napkin

around your stirring hand and charge ahead. This is the polenta to make if

you wish to let it harden for another use.

 

Bring 6 to 8 cups water to a boil in a large, heavy saucepan and add the

salt and then the corn meal in a steady stream, stirring constantly with a

whisk to avoid making lumps and having the meal seize up within the first

few minutes. (You can also use 2 cups of the water, cold. to make a

slurry with the meal, then whisk it in all at once.) Lower the heat and

cook, stirring more or less constantly, for 30 to 45 minutes. If the

polenta seizes up into a hard mass, add small increments of boiling water

while it cooks, to smooth it out. When done, taste for salt and then turn

off the heat and stir in butter to taste. Serve soft polenta immediately

or keep it warm over boiling water until ready to serve.

 

Firm Polenta: When cooled, polenta firms up quickly. It can then can be

sliced and broiled, grilled, fried, or baked into casseroles and

gratins. Make the traditional Polenta using 6 cups water to make a

stiffer, drier polenta. As soon as it's done, pour it onto a clean

counter, sheet pan, a large baking dish, loaf pan, or two pie

plates. Using a spatula or knife dipped in cold water, immediately spread

the polenta out to a thickness of 3/8 inch or so. Let it cool until firm,

about 15 minutes or slightly longer if you've poured it into a loaf

pan. Cut the firm polenta into desired shapes. Covered with plastic, firm

polenta will hold for 1 or 2 days in the refrigerator

 

 

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