BVR: Polenta

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* Exported from MasterCook *

 

Polenta

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 150

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2 cups polenta

2 1/2 teaspoons salt

1 tablespoon butter -- up to 2

 

Polenta is coarse cornmeal that is cooked in simmering water until it forms

a stiff puddinglike mixture. Any number of sauces and toppings can be

served with it, and once cooled it can be sliced and grilled or

toasted. The oven-cooking method below makes any polenta dish a

cinch. This recipe makes a lot of polenta, but it's worth cooking twice

what you need so that you can slice and grill or toast leftovers for quick

meals. Serve with the topping of your choice or as a side dish with a

vegetable gratin. MAKES 8 SERVINGS

 

1. Preheat the oven to 350F.

 

2. Combine the polenta, salt, butter, and 8 cups water in a 3- to 4-quart

baking dish. Stir together.

 

3. Bake for 1 hour and 20 minutes. Remove from the oven, stir, and return

to the oven for 10 more minutes.

 

4. Remove from the oven and let sit for 5 minutes, and serve.

 

Note: This recipe can be halved (see those that follow). But when making

only 1 cup of polenta, bake for 1 hour only, not 1 hour and 20

minutes. Then stir the polenta and return to the oven for 10 minutes as in

the above recipe.

 

Advance preparation: If you are serving the polenta hot with a topping,

it's best to serve it when it comes out of the oven, though it can sit for

more than the required 5 minutes. It will keep, once cooked, for several

days in the refrigerator and is delicious cut into pieces and grilled,

toasted, or broiled.

 

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