Free Recipe Bert s Basic Polenta
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Bert s Basic Polenta Recipe
2-1/2 c Milk
3/4 c Yellow cornmeal or white
-cornmeal
Bert s Basic Polenta Preparation
Recipe from Bert Greene, The Grains Cookbook 1. Slowly bring the milk to a boil in a medium-size heavy saucepan, the then gradually add the cornmeal. Whisk them together over medium-low heat until the polenta is smooth and thick, 5 minutes. 2. Using a bowl scraper, pour the mixture into a lightly buttered pie plate. Cool on a wire rack, and then refrigerate for 1 hour. 3. At this point, polenta may be sliced into wedges and either dusted with Parmesan cheese and baked, or lightly sauteed in butter. Serves 6 to 8. BERT”S NOTES: Cornmeal recipes abound in a clutch of surprising cuisines. Italians, for example – who would never consider chomping corn on the cob – dote on a dish called polenta, which is basically nothing more than cornmeal mush carried to gastronomic heights. In northern Italy there is a great mystique about the shape of the pot in which polenta is stirred; a U-shaped copper pan is adjudged the ideal utensil. However, not being Italian, I merely use any heavy-bottomed saucepan. And for a creamier texture, I prefer milk to water. p122. Posted to EAT-LF Digest by KitPatHanneman <kitpath@earthlink.net> on Jan 20, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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