Cornmeal Polenta Rolls Food

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

CREAMY CORN POLENTA

Steps:

• Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

POLENTA (CORNMEAL) CHIPS

Steps:

• Cook the garlic in the chicken stock until it is tender& set aside.
• Combine the polenta& 2 cups of the cold water, stir until mixed.
• Bring the other 2 cups of cold water to the boil in a large pot with the salt.
• Add the polenta mix and cook for 5 minutes, stirring vigoursly.
• Turn the heat down to low& cook for 30 minutes until mixture comes away from the sides.
• Chop the garlic very finely, then add to the polenta with the parmesan, stir until combined.
• Pour the mixture into an oiled baking tray& spread out to about 1/2 centimetre thick.
• Cool overnight.
• Cut into chips.
• Beat the eggs& milk together.
• Dust the chips in the flour, dip in the egg, then coat in the breadcrumbs.
• Repeat this process until all the chips are crumbed.
• Heat the oil in a large pot until hot.
• Deep-fry the chips until they are golden brown.
• Drain well& serve hot.

SWISS CORNMEAL POLENTA

Steps:

• Preheat oven to 400 degrees.
• In a heavy pan add the milk, cornmeal and salt.
• Bring to a boil, whisking constantly.
• Reduce heat and simmer gently for 7 minutes.
• Stir and beat occasionally to keep mixture smooth.
• Stir in the cream.
• Pour slightly less than half the mixture into a buttered glass or ceramic 8 x 8 x 2 pan.
• Sprinkle with the mushrooms and sweet onions and half the cheese.
• Pour in the remaining batter and top with the rest of the cheese.
• Bake in a preheated oven for 40 minutes and let stand 10 minutes before serving.

TUSCAN STYLE CORNBREAD (POLENTA BREAD)

Steps:

• Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
• Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
• Cut into wedges and serve with softened butter.