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Not a recipe for a beginner. With no indication of what heat to use, how thick is too thick, or any other such details I had to give up with a sore shoulder after an hour of stirring a paste so thick I could stand my wire whisk with the long, heavy handle in it. I glopped it out into the pan I had ready for molding and stuck it into a slow oven to try to bake the raw taste out of it.
Fast and easy to make,however I thought instructions are missing one important note that one needs to reduce heat to low just before water begins to boil,otherwise you will end up with polenta splashing all over as you are stirring it and will get one nasty burn on your hand like I did.
I wanted a recipe for plain, authentic Italian polenta and this fit the bill! It's the same basic recipe as the one in my Northern Italian Cooking cookbook so I didn't have to add yet another polenta recipe to 'zaar! The only thing I would add to the very clear instructions here is that my cookbook says the polenta is done when it comes away cleanly from the sides of the pot. That may make it a little easier to tell when it's done. Thanks for this great recipe!
Such a clear explanation of fool-proof, lump-free polenta. Thank You!
I did not know what polenta was until I looked it up.We were poor growing up in Louisiana 60 years ago and we had this for breakfast every morning.A little would go along way.What do you know?Now this is served in fancy restaurants at probably high prices.We called it cush-cush.No wonder I didn't have a clue.lol I can probably make it now with my eyes closed.Good old cush-cush, a popular dish now.Thank you for a taste of my childhood.Oh,if it comes back on you it can burn bad as it is holding a lot of pasty heat, so be careful.
I used what I had on hand, which was stone ground corn meal. I also added chicken bouillon to the water (because I didn't have chicken stock) and it tasted great! Served it under mexican beef and veggies. Was a hit!
This stuff is fantastic! When I don't want to buy polenta, this is what I use to make my veggie polenta lasagna! It's a great sub for wheat ingredients for celiac sufferers.
Great dish...needs a little dressing up tho, I added some sliced or minced garlic, cheese(parm/mozz mix), and a medium ruff chop of parsley. Cook till it boils, then throw it in the oven for about 25 min(375 deg.). Poor in a tray,Let cool in tray till firm, then grill and enjoy with anything.
I also quartered the recipe. It was easy and quick, great description of the technique. However, by itself the flavor is a little bland; I had to add about 1 Tbsp of butter and 2 Tbsp of grated Romano to it to add some flavor. I also would have liked a little more information on how to grill or fry slices; I tried and it wound up just warmed through, which I presume isn't the desired result since I could have done THAT in the microwave... I was hoping for a nice crust on one or both sides, but couldn't get it to form.
I quartered the recipe for 2 people and it worked great! It only took about 10 minutes. I added a pat of butter, salt and some grated Cheddar cheese on top. Yummy!