Polenta No Stir 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.

NO-STIR OVEN POLENTA

Steps:

• Mix everything in a shallow pan which is ovenproof.
• Put it in a 350 degree oven.
• After about 40 minutes, give it a stir and see if it's done.
• If not, cook another few minutes.
• You can add less or more liquid, depending upon whether you like the polenta soft or more solid.

NO-STIR POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot.
• Add the salt; then add the cornmeal in a very thin stream, letting it run through a closed fist. Stir constantly with a whisk while adding.
• When all the cornmeal has been added, stir with a wooden spoon 2 minutes, and then cover pot. Adjust heat so the water is at a lively simmer. After 10 minutes, stir 1 minute; then cover pot again. Repeat three more times. Let polenta cook 5 minutes longer, for a total of 45 minutes.
• Stir vigorously for another minute. Transfer to a moistened bowl (rinsed but not dried), and let polenta rest 10 to 15 minutes. Unmold onto a platter and serve at once, or let it cool to use in other recipes.

"NO-STIR" POLENTA

Steps:

• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat, stirring, 2 minutes and cover pan. Cook polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes.

BAKED POLENTA WITH RICOTTA AND PARMESAN

Steps:

• Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
• Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
• After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

POLENTA CREAMY GOOD AND ALMOST NO STIR

Steps:

• Bring water to boil in a heavy bottom 4 quart pan over medium high heat.
• Stir in salt, and baking soda. Slowly pour cornmeal into the water in a steady stream stirring with a wooden spoon.
• Bring to a boil stirring consistently for 1 minute.
• Reduce to the very lowest heat possible and cover.
• After 5 minutes whisk polenta to smooth out any lumps for 15 seconds,scraping down sides and bottom of pan. Cover and continue to cook without stirring until grains are tender but slightly al dente. About 25 minutes.
• Remove from heat and stir in butter and cheese.
• Stir in scallions and chipotle if using.

RICE COOKER POLENTA (AKA NO STIR POLENTA)

Steps:

• Place the ingredients into your rice cooker and cook on the white rice setting until done.
• Add cheese or other ingredients just before serving.

CAJUN SHRIMP AND CRAB OVER POLENTA

Steps:

• Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
• Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
• Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
• Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
• Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
• Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.