Basic Polenta Food

BASIC POLENTA

Steps:

• In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
• Slowly pour the cornmeal into the hot liquid, wisking constantly.
• Stir in the salt.
• Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
• Remove the polenta from the heat and stir in scallion.
• Polenta can be served soft, or poured into a baking pan to cool.
• Once cooled, polenta can then be cut into solid squares.

BASIC POLENTA

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

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 POLENTA

Steps:

• In a large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter.
• Transfer the polenta to a bowl and serve.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

BASIC POLENTA (FIRM)

Steps:

• 1. Put the water and salt into a wide, heavy pan over high heat and bring to boil, stirring to dissolve salt.
• 2. Once the water is boiling, sprinkle the polenta flour into the bubbling water slowly with one hand while whisking constantly with the other. Do NOT add all at once or you will have a sticky lump! Be careful of splashing boiling water!
• 3. When all the polenta flour has been whisked into the water, reduce heat to medium low (slow bubbling).
• 4. For the first 20 - 30 minutes, stir every 7 - 10 minutes with a strong, long-handled spoon. Be careful of scalding hot polenta bubbles (hence the long handled spoon)! Around 30 minute mark, begin stirring constantly until polenta comes away from the sides of the pan (you will feel and see the change in the batter). This will take around 10 - 20 more minutes (40 - 50 minutes total). It may seem like it's ready after a few minutes (when your arm starts feeling like it's about to fall off) but don't stop until the texture changes--the flavor won't be right until then.
• 5. You can turn the hot polenta out onto a platter and smooth it into any shape you like. Leave it to rest about 5 minutes then cut it into slices for serving. OR you can simply turn it out into a large decorative (heat resistant) bowl and serve hot with a spoon. As it cools it will solidify. This is normal, and many recipes call for frying slices of solidified polenta (I haven't tried this yet, but it's definitely on my To-Do List!)
• 6. Serving Suggestion Slice and top each piece with a heaping tablespoon of crumbled gorgonzola, asiago, or other strong cheese [also see my recipe for Dressed Polenta (soft)].

BASIC POLENTA

Steps:

• Combine 8 cups water and salt in heavy larger saucepan. Bring to a boil. Gradually add cornmeal, whisking until smooth. reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.

POLENTA

Steps:

• Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.