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HOW TO COOK POLENTA

BASIC POLENTA

(Makes about 4 cups)

7 cups water

1 TB. salt

1-2/3 cups coarse-grained Italian yellow cornmeal

To Learn more about Polenta

An 8-10 cup bowl, preferably stainless steel or copper

Bring the water to a boil in a large, heavy pot over medium-high heat.

Add the salt.

Add the cornmeal in a very thin stream.  You should be able to see the individual grains spilling into the pot.

As you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.

When you have added all the cornmeal, begin to stir it with a wooden spoon.

Stir continuously, bringing the mixture up from the bottom of the pot and loosening it from the sides.

The cornmeal becomes polenta in 35-45 minutes, when it forms a mass that pulls cleanly away from the sides of the pot.

Moisten the inside of the bowl with cold water.

Turn the polenta out of the pot into the bowl.

After 5 to 10 minutes, turn the bowl over onto a wooden board or large platter.

If serving it soft and hot, serve it at once.

If you are going to allow the polenta to become completely cool and firm and later slice it, do not put the hot polenta into a bowl, but spread it flat on a board or baking sheet to a thickness of about 3 inches.

If you are planning to slice polenta and grill, bake, or fry it, you must make it several hours in advance.

It will keep for several days in the refrigerator.  Keep it whole and wrap it with foil or plastic wrap.

QUICK-COOKING POLENTA

Many Italians consider using instant polenta from a box to be pure heresy.  While it may not be your best choice for creamy polenta served with butter or cheese, it is an acceptable solution for polenta that will be cooked a second time; either fried, grilled or baked and served with a sauce or other ingredients.

6 cups water

2 tsp. salt

1 (13 oz.) package instant polenta

Bring the water to a vigorous boil, add the salt, and let the polenta fall into the pot in a steady stream, while whisking.

Cook, stirring continuously with a wooden spoon, for 5 minutes or until the mixture comes together but is still soft.

Pour onto an oiled baking sheet and spread it into a smooth flay rectangle.  Allow to cool until firm, about 10 minutes.

POLENTA CROSTINI

Polenta can be used as bread when it comes to creating crostini, those little appetizers that are the prefect base for your choice of toppings.  This recipe makes about 25 pieces.

1 Recipe Basic Polenta or Quick-Cooking Polenta

Olive oil

More Recipes: Polenta Crostini with Mushrooms Crostini allo Pizzaiola Double Cheese Polenta Gratin Baked Polenta with Bolognese Polenta Pound Cake

Begin by making polenta and spreading it into a flat rectangle about 1/2 inch thick.

Allow it to cool until firm.  Cut the polenta into 2-inch squares.

Brush them lightly with olive oil. Then choose one of the following methods.

To grill:  Grill them until lightly crisp, about 4 minutes each side

To broil:  Broil them 4 to 6 inches from the heat for 4-5 minutes each side

To deep-fry:  Fry them in 1/2-inch vegetable oil over medium heat until golden brown on both sides

To bake:  Bake them at 400 degrees F for about 8-10 minutes.

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