4 cup boiling water
1 teaspoon salt
1 cup medium grind cornmeal
This way of cooking is perfect. It require little attention. You can serve it underneath a serving of greens, with lamb shanks, or with other toppings which are to follow this recipe.
1. Bring about 2 inches of water to boil in bottom of double boiler; reduce to simmer and keep it there during the cooking process.
2. Set top of double boiler over simmering water, and add 4 cups boiling water. Add salt, then gradually, sprinkle in the cornmeal, whisking constantly to avoid lump formation.
3. Cover and cook until polenta is very soft and smooth, 1 1/4 to 1 1/2 hours, stirring for several seconds every 10 ot 15 minutes. (Once cooked, polenta can be covered and saved for up to 4 hours and reheated, stir in a bit of water if necessary.)
There will be 4 recipes suggesting serving presentations, following this basic recipe.
Polenta can be a tedious thing to make properly. The kitchen's of Cook's magazine researched it's preparation very carefully and came up with this recipe which is really very simple and yet turns out as good or perhaps better than any time and effort consuming method.
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