Recipe: Basic Polenta
- 9 Cups Water
- 1 Teaspoon Salt
- 3 Cups Cornmeal; coarse−grain
- Bring water to a boil in a large heavy pot.
- Add salt and reduce heat until water is simmering.
- Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers.
- To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
- If necessary, stop adding cornmeal from time to time and beat mixture vigorously.
- Cook, stirring constantly, 20 to 30 minutes.
- Polenta will become very thick while cooking.
- It is done when it comes away cleanly from the sides of the pot.
- Pour polenta into a large wooden board or a large platter.
- Wet your hands and smooth out polenta evenly, about 2 inches thick.
- Let cool 5 to 10 minutes or until polenta solidifies.
- Cut cooled polenta into slices 1 inch wide and 6 inches long.
- Place slices in individual dishes.
- Serve hot, covered with your favorite sauce.
- Makes 6 to 8 servings.
- Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely.
- Cut cooled polenta into slices 2 inches wide and 6 inches long.
- Pour oil about 1 inch deep in a large skillet.
- Heat oil until a 1−inch cube of bread turns golden almost immediately.
- Fry polenta slices on both sides until light golden.
- Drain on paper towels.
- Serve hot.
- It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.
Number of servings (yield): 6
Meal type: snack
Culinary tradition: Italian