BASIC POLENTA (SOFT OR SET)
Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 24 set pieces
Number Of Ingredients 7
Steps:
- Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat.
- Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time.
- Whisk 2 ladlefuls of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
- If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper.
- For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano.
- For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days).Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.)
BASIC POLENTA (SOFT OR SET)
Steps:
- Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat. Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time. Whisk 2 ladlefuls of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.) If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper. For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano. For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days). Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.)
BASIC SOFT POLENTA
This is a basic polenta recipe. You can serve it soft right out of the pot or serve it firm cut into interesting shapes and sautéed or fried to a crisp golden brown. The recipe welcomes flavor additions such as hard cheeses, vegetables, herbs, etc. Serve with stews, braised meats, grilled sausages and vegetables, ect. It's a wonderful alternative to the ubiquitous mashed potatoes.
Provided by AB Fan
Categories Grains
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Bring the stock to a boil in a medium sauce pan.
- Slowly add cornmeal to the pot whisking constantly to prevent clumping.
- Return to a simmer while continuing to whisk.
- Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes.
- Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, sauté, or fry the pieces of polenta until golden brown and crisp.
Nutrition Facts : Calories 273.2, Fat 12.6, SaturatedFat 6.4, Cholesterol 30.1, Sodium 355.1, Carbohydrate 31.9, Fiber 2.2, Sugar 4, Protein 8.6
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