Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Basic Polenta
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- #102819
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
9 cups cold water
2 tablespoons salt
2 cups cornmeal
directions
Bring the water to a boil in a medium saucepan. Add the salt and reduce the heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps.
Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. It should take between 25-30 minutes to fully cook the polenta. Once cooked, the polenta should pull away from the sides of the pot easily.
Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired.
Firm Polenta: Once completely cooked, pour onto a wooden board or a greased baking sheet about 2 inches thick and allow to set. Cut into squares and serve as desired.
Baked Polenta: Cut the firm polenta into slices, and place in a buttered baking dish. Add desired topping, and bake at 375 degrees F. until golden.
Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil until golden brown and crispy.
added by
itsallgood
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 27, 2014
Put the cooked polenta into mini muffin tins and let set until firm. Top with desired toppings and bake. Pop out of muffin tins and serve. Makes lovely appetizers.