Wednesday, April 23, 2008

Easy Polenta Recipe


Carlo gave me this recipe for Easy Polenta and I think you will see why it is one of my favourites.



CARLO'S EASY POLENTA
4 cups of water
Salt and freshly ground black pepper (to taste)
1 cup polenta (try Farina di Granoturco Bramata)

4 tablespoons freshly grated Parmesan cheese

In the top part of your double boiler, bring four cups of water to a boil over direct heat. Meanwhile, fill the bottom boiler with water and bring to a simmer.

Use a whisk to swirl the top-boiler water. Pour the polenta slow and steady and continue to stir for about 5 or 6 minutes until the polenta begins to thicken.

When the polenta starts to thicken, put a lid on the top boiler and put it over the bottom part of the double boiler. The water in the bottom pan should be boiling.

Cook for about 90 minutes, stirring occasionally and tasting for doneness. The polenta is done when it is smooth, not grainy or bitter. Add salt, pepper, cheese and stir.

At this point, polenta is easy to hold. You can keep it on a very low flame for several hours this way. Serve it hot, or pour it on a sheet pan and cut it into shapes when it has cooled.

I like polenta both hot and cold. So when I prepare this dish I always have a hot portion on the day I make it and put the left overs in the refrigerator for easy side dishes the next few days.

If you decide to try the traditional Italian method of cooking polenta, you need a Polenta Spoon and be prepared for continuous stirring.

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