 |
|
|
Polenta - just cooked cornmeal This is soft polenta, which is like mashed potatoes, it is too soft to fry in a shape, but reheats wonderfully by sauteeing it. It returns to its soft texture. ~Stiffer polenta for frying in shapes
Use a 3-1 ratio instead of a 4-1 ratio. ~Using 4 qt saucepan boil: 6 c water (6.0 kangan water) 2 t salt Whisk in: 2 c medium cornmeal Cook then add fat appropriate to the ethnicity you are cooking. -Pour into a square type dish and slice later and fry in cast iron pan. -You can roll into parchment if you want rounds of fried polenta. -Fried polenta is good with maple syrup, or cheeses. ~Double this recipe will fit in the pot!
In 4 qt saucepan boil: 2 c water 1/2 t salt Add: 1 c coarse or medium grind cornmeal Stir with whisk until it doesn't stick to bottom. Stir in: 2 c milk or coconut milk Whisk again and lower heat. Be sure to stir it off the bottom. Cover and cook about 30 minutes until it is very thick and doesn't taste like raw corn. It is very good with fat added to it. Try butter or olive oil. Adjust salt. Consider melting cheese right into it as well. Double recipe so you will have leftovers! 4 c water 1 t salt 2 c cornmeal 4 c milk ~Double Double Make in 8 qt pot 8 c water 2 t salt 4 c cornmeal 8 c milk Fits into 2 inch hotel pan and reheats right in the pan. -Use under: a thick soup spaghetti sauce mexican bowls curry
|
|
|
Cookbook Home | About | Search |
|