POLENTA
10 c. salted water
3 c. Polenta
Monterey cheese (opt.)
Bring water to a boil, add polenta, stirring constantly with a wooden
spoon. Traditionally the stirring is clockwise only. Reduce the heat to simmer.
It should cook about 1 to 1 1/2 hours. When it is cooked it comes easily away
from the sides of the pot. Taste it, it should not be grainy.
If you are unable to constantly stir the polenta you can pour it into a
greased baking dish, put foil on top, bake at 325 degrees. Let it steam about 2
hours. Taste it.
The polenta may be enjoyed soft and very hot accompanied by anyone of a
number of sauces. Monterey Cheese alone. Cheese and sauce. Slice thin and fried
crisp. When it is cold sprinkle with sugar. It can also be cut about 1" thick
and placed under the broiler to heat, putting Monterey cheese on it and serve.
Spread butter on hot polenta, sprinkle with Parmesan cheese arranged in layers
with various fillings between and bake. Sauce can be any -- stew, spaghetti
sauce or chicken cacciatore.
email this recipe to:
marilyn
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
