Food recipes
Basic Polenta
Basic Polenta Ingredients: cornmeal, degermed, unenriched, yellow oil, olive, salad or cooking salt, table Directions: In medium nonstick saucepan, bring 4 1/2 cups cold water and salt to a boil over medium heat. Grad...
Basic Polenta
Ingredients:
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table
Directions:
In medium nonstick saucepan, bring 4 1/2 cups cold water and salt to a boil over medium heat.
Gradually add cornmeal, stirring almost continuously with a wire whisk.
When mixture starts to thicken, stir in oil with a wooden spoon.
Reduce heat to low.
Continue to stir until polenta is quite thick and creamy, taking care to scrape entire bottom and sides of pan, about 30 minutes.
Soft version: Serve at once, use in recipes as directed, or hold over a pan of simmering water for up to 1 hour.
Firm version: Immediately scrape warm mixture into lightly oiled 9 x 5-inch loaf pan.
Cool to room temperature, about 30 minutes.
Cover with plastic wrap and refrigerate overnight.
Ingredients:
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table
Directions:
In medium nonstick saucepan, bring 4 1/2 cups cold water and salt to a boil over medium heat.
Gradually add cornmeal, stirring almost continuously with a wire whisk.
When mixture starts to thicken, stir in oil with a wooden spoon.
Reduce heat to low.
Continue to stir until polenta is quite thick and creamy, taking care to scrape entire bottom and sides of pan, about 30 minutes.
Soft version: Serve at once, use in recipes as directed, or hold over a pan of simmering water for up to 1 hour.
Firm version: Immediately scrape warm mixture into lightly oiled 9 x 5-inch loaf pan.
Cool to room temperature, about 30 minutes.
Cover with plastic wrap and refrigerate overnight.