Enricos Easy Polenta Food

ENRICO'S EASY POLENTA

Steps:

• Preheat oven to 350°F.
• Place ingredients in buttered 8-inch square pan.
• Stir with fork until blended.
• Bake uncovered for 50 minutes.
• Run fork through it and bake 10 more minutes.
• Serve with butter and Parmesan cheese, or with your favorite tomato, meal or vegetable sauce.

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.

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.

EASY BAKED POLENTA

Steps:

• Adjust oven rack to middle position and heat oven to 375. Combine water, polenta, salt and pepper in 13x9 inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minute.
• Remove baking dish from oven and whisk in parmesan and butter until smooth and creamy. Serve.

EASY OVEN-BAKED PUMPKIN POLENTA

Steps:

• Preheat oven to 350°F Generously coat a 3-quart baking dish with cooking spray.
• Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
• Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.