I love polenta and sometimes make it using grits. It is all in the seasoning and how you choose to eat it. I am a fan of everything corn meal.
Sent from my iPhone > On Nov 20, 2015, at 6:54 AM, Anna via Cookinginthedark > <[email protected]> wrote: > > Hi, it's mush and it's made out of cornmeal usually. I'm not sure how else to > describe it because I don't like it. > Anna > ----- Original Message ----- From: "Becky McCullough via Cookinginthedark" > <[email protected]> > To: <[email protected]>; "Penny Reeder" <[email protected]> > Sent: Friday, November 20, 2015 8:28 AM > Subject: Re: [CnD] Polenta > > >> What is polenta? >> Becky >> ----- Original Message ----- From: "Penny Reeder via Cookinginthedark" >> <[email protected]> >> To: <[email protected]>; "Anna" <[email protected]> >> Sent: Thursday, November 19, 2015 9:18 AM >> Subject: Re: [CnD] Polenta >> >> >> Hi Anna, Here are a bunch of recipes for polenta. I've made them all, >> and they all work beautifully -- and my family loves polenta! I hope >> your friend enjoys these. >> Penny >> Creamy Polenta from Marcella Hazan >> yield >> Makes 4 servings >> active time >> 10 min >> total time >> 45 min >> Cooking the polenta covered allows condensation to build up, which >> eliminates the >> need for constant stirring. And you can still count on the creamy >> consistency you've >> come to expect from this dish. >> Ingredients >> 4 cups water >> 1 teaspoon salt >> 1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces) >> 2 tablespoons unsalted butter >> Preparation >> Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta >> in >> a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. >> Reduce heat >> to low and cover pan, then cook at a bare simmer, stirring with a >> long-handled spoon >> for 1 minute after every 10 minutes of cooking, 45 minutes total. >> Remove from heat >> and whisk in butter until incorporated. >> Serve polenta warm. >> Cooks' note: >> • Polenta can be made 20 minutes ahead and kept, covered, at room >> temperature (do >> not let stand longer, or it will solidify). >> >> >> >> Polenta Facile >> From Food 52! >> Serves 8 >> 1 tablespoon salt >> 2 cups polenta (not instant) >> Using only the top half of a double boiler, bring 2 quarts of water to >> a boil, and >> add salt. Meanwhile, put as much water in the bottom half of the >> double boiler as >> will be needed to actually cover the bottom of the top part of the double >> boiler >> when it is finally put in, and bring to a heavy simmer. (Note: If you don't >> have >> a double boiler, you can use a large pot with a slightly smaller bowl or pot >> set >> inside it.) >> Put the polenta in a measuring cup from which you can pour it. With a >> slender but >> sturdy wooden spoon or a medium-strength whisk, create a vortex in the >> water in the >> top half of the double boiler by swirling it in one direction only. >> This is critical >> because, if you simply slosh the water around, you create lumps in the >> polenta that >> are almost impossible to remove. (If you do get lumps, don't worry -- >> just mash them >> against the side of the pot now.) >> While the water is swirling in a vortex, drizzle in the polenta a >> pioggia (like it >> is raining). You can do this very rapidly, but do not stop stirring. >> When all the >> polenta is in, continue to stir but not so energetically. Keep >> stirring the whole >> time, being sure to scrape into the corners of the pot where the sides >> meet the bottom. >> Lower the heat so that the polenta intermittently bubbles on the >> surface and "spits" >> at you. >> Continue to stir the polenta for about 5 minutes. When the polenta >> begins to thicken, >> place the lid on the pan, and fit it into the bottom half of the >> double boiler (with >> the simmering water below reaching up as high as possible underneath >> the top piece). >> If you don't have a well-fitting lid, seal with foil. Cook for about 1 >> 1/2 hours, >> stirring every 30 minutes or so. Taste for doneness. The polenta >> should be very yellow, >> smooth, shiny, and sweet tasting. If it is slightly bitter, cook it longer. >> Polenta facile can be held in a slowly simmering double boiler in >> perfect condition >> for up to 4 hours. This makes it ideal for large parties or when you >> simply do not >> want too many last-minute dishes to worry about. >> >> >> Oven Baked Polenta >> 3/4 cup cornmeal >> 3 cups water >> 1-1/4 tsp kosher or sea salt >> 1/8 tsp freshly ground black pepper >> 1/4 cup light cream >> >> 2 tbsp butter >> 1 tsp fresh marjoram or 1/2 tsp dried (I use herb d' Provence i used >> herb d' province >> >> Preheat oven to 425F. >> >> In lidded baking dish, whisk together cornmeal, water, salt and >> pepper. Bake in oven, covered, for 30 minutes, stirring halfway >> through. Remove from oven, add milk, butter and marjoram and whisk >> until smooth. Serve at once. >> >> Makes 4 servings. >> >> >> Oven Baked Polenta >> 3/4 cup cornmeal >> 3 cups water >> 1-1/4 tsp kosher or sea salt >> 1/8 tsp freshly ground black pepper >> 1/4 cup light cream >> >> 2 tbsp butter >> 1 tsp fresh marjoram or 1/2 tsp dried (I use herb d' Provence i used >> herb d' province >> >> Preheat oven to 425F. >> >> In lidded baking dish, whisk together cornmeal, water, salt and >> pepper. Bake in oven, covered, for 30 minutes, stirring halfway >> through. Remove from oven, add milk, butter and marjoram and whisk >> until smooth. Serve at once. >> >> Makes 4 servings. >> >> >> Microwave Polenta with Spinach and Cheese >> 1. Combine in microwave-safe bowl: 3 cups water, >> 1 1/3 cups cornmeal, >> 1 Tbsp. sugar, >> 1/2 tsp. salt, >> 1 cup milk, >> 1 small onion, diced, >> 1 Tbsp. olive oil, >> Grated Parmesan cheese, to taste. >> >> 2. Microwave, uncovered, on high (full) power for 8 minutes. Stir well. >> >> 3. Cover slightly, and microwave for 6 minutes more. >> >> 4. Stir in one package, thawed frozen, chopped spinach, one fourth at a time. >> >> 5. Cover again, and microwave for three minutes more. >> >> 6. Keep covered for an additional three minutes. Spoon onto serving >> platter in an attractive ring. >> >> 7. Serve with plain tomato sauce, or with mushroom-tomato sauce, and >> pass additional grated parmesan cheese. >> >> >> >> POLENTA/CORNMEAL MUSH >> >> 2 to 4 tablespoons butter, melted >> >> 1/4 teaspoon paprika >> >> Dash cayenne pepper >> >> 6 cups boiling water >> >> 2 cups cornmeal (preferably water ground) >> >> 1 teaspoon salt >> >> Use 1 tablespoon butter to lightly grease walls of >> Crock-Pot. Add paprika and cayenne. Turn to High while measuring >> remaining ingredients. Add to Crock-Pot with remaining melted butter; >> stir well. Cover and cook on Low for 6 to 9 hours or on High for 2 to >> 3 hours, stirring occasionally. Serves 8 to 10. >> >> FRIED POLENTA OR CORNMEAL MUSH: Pour hot cornmeal into 2 >> lightly greased loaf pans. Chill overnight. To serve, cut into >> 3/4-inch slices and fry in butter until browned. >> >> >> >> >>> On 11/19/15, Anna via Cookinginthedark <[email protected]> >>> wrote: >>> Hi, my cousin is looking for some polenta recipes. Personally I can't stand >>> the stuff so I've never kept any of the recipes that were posted, but I said >>> I'd see what I could find. >>> Anna >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> >> --- >> This email has been checked for viruses by Avast antivirus software. >> https://www.avast.com/antivirus >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
