Basic Polenta

[Guest guest]

* Exported from MasterCook *

 

Basic Polenta

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 cups water or stock

1/4 teaspoon salt

1 cup polenta

 

Yield: 2 1/2 cups * Prep Time: 2 minutes * Cooking Time: 25 minutes

 

Polenta is a form of corn grits, widely used in Italian cooking. It may be

served straight from the pan, lightly seasoned with butter, salt, and pepper, or

accompanied by a sauce. It also serves beautifully as a foundation for more

complex presentations such as pies or layered dishes. Shaped polenta is best

prepared a day or so in advance, as are most fillings and sauces that would

accompany an elaborate polenta dish. With this in mind, polenta becomes a

terrifically versatile element in many recipes.

 

The best method for preparing basic polenta requires time and relaxed attention,

but it is well worth the investment. Though there are a few polenta quick mixes,

the traditional method of cooking and stirring for 25 minutes produces polenta

that is unmatched in its creamy, homogeneous texture.

 

1. In a 2-quart saucepan, combine the water and salt, then bring it to a boil.

Pour the polenta into the boiling water, in a thin stream, stirring constantly

as you pour. Allow the polenta to return to the boil, sffi-ring constantly, then

reduce the heat to medium low and continue to cook, stirring constantly, working

the spoon back and forth across the bottom and around the comers of the pan,

until the polenta is extremely creamy, about 25 minutes.

 

2. Remove the polenta from the heat and season it to taste. Serve immediately or

transfer the cooked polenta to a shallow mold or baking dish, then spread evenly

and cool. Cover with a layer of plastic wrap touching the surface and

refrigerate for up to 3 days. Return the cooked polenta to room temperature

before proceeding with a recipe.

 

Variations

 

1. Add 2 tablespoons snipped chives and 1/4 teaspoon nutmeg to the polenta just

before pouring out into a mold or serving.

 

2. Add up to 1/2 bulb pureed baked garlic (page 36) to the polenta just before

serving or pouring into a mold.

 

3. For a slightly creamier polenta, stir 2 tablespoons butter or olive oil into

the cooked polenta just before serving or pouring into a mold.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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

 

Per Serving (excluding unknown items): 997 Calories; 2g Fat (1.8% calories from

fat); 24g Protein; 215g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 533mg

Sodium. Exchanges: 14 Grain(Starch); 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0