Date: Wed, 17 Jun 1998 14:21:42 -0700
From: kuroneko@raindogs.net (neko webb)
Polenta
Some tips for hard polenta vs. soft polenta: You can pour the cooked
polenta into a loaf pan and keep it in the fridge 'til it cools, then
take it out and slice it using dental floss (unflavoured!) -- this is
a really good way to slice it without the pieces getting crumbly at
all. You can then pan fry, grill or bake the slices, top with a nice
tomato sauce (or any other sauce that takes your fancy).
The recipe I have for it calls for:
2 1/2 c. cold water (with 1/2 cup of it kept aside)
2 c. nonfat milk
1/2 tsp salt
1 c. polenta
minced garlic (2 cloves or to taste).
The water, milk, salt, etc, are heated on the stove 'til simmering,
then you take the 1/2 cup reserved cold water and stir it into the
polenta - this measure allows you to add the polenta all at once to
the water without having to really slowly pour it in and prevents the
polenta from clumping up. The recipe also calls for some oil to be
added, but I've made it without the oil and it's just fine without, or
with a very small amount tossed into the boiling liquid. You stir it
until the spoon stands up by itself with not much trouble. This
recipe makes enough for 6, usually, or two meals for two plus a little
left over.
I'm personally a soft polenta aficionado, but my sweetie prefers the
grilled, so we usually eat soft the first day I make it, and
hard/grilled the second. Works great in a stovetop grill pan.
kwlacto lacto