Basic Polenta #2
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Basic Polenta #2
  Polenta    Basics    Grains  
Last updated 6/12/2012 1:07:23 AM. Recipe ID 33341. Report a problem with this recipe.
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      Title: Basic polenta #2
 Categories: Grain
      Yield: 8 Servings
 
      9 c  Water
      1 tb Salt
      3 c  Cornmeal; coarse-grain
 
  Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. 
Take
  cornmeal by the handful and add to water very slowly, controlling the
  flow to a thin stream through your fingers. To avoid lumps, stir
  quickly with a long handled wooden spoon while adding cornmeal. If
  necessary, stop adding cornmeal from time to time and beat mixture
  vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will
  become very thick while cooking. It is done when it comes away
  cleanly from the sides of the pot. Pour polenta into a large wooden
  board or a large platter. Wet your hands and smooth out polenta
  evenly, about 2 inches thick. Let cool 5 to 10 minutes or until
  polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6
  inches long. Place slices in individual dishes. Serve hot, covered
  with your favorite sauce. Makes 6 to
        8    servings.
  
  Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let
  cool completely. Cut cooled polenta into slices 2 inches wide and 6
  inches long. Pour oil about 1 inch deep in a large skillet. Heat oil
  until a 1-inch cube of bread turns golden almost immediately. Fry
  polenta slices on both sides until light golden. Drain on paper
  towels. Serve hot. It is importent to insure the oil is hot enough,
  otherwise the polenta will absorb oil and your polenta will be greasy
  and unpalatable.
  




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Recipe ID 33341 (Apr 03, 2005)

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