Monday, February 11, 2008

Soft (or Hard) Polenta

Years ago, when I was a vegetarian, I bought the pre-made polenta logs and tried to grill and pan fry the slices but I never thought they tasted any good. Thankfully I ran into this soft polenta recipe and tried my luck again with the yellow substance because I love soft polenta.

It reminds me of malt-o-meal and it's a healthy alternative to pasta and rice. What? That's not enough? about the fact that it's cheap and easy to make? No? That doesn't do it for you? Well, it's also a lovely shade of yellow.

coarse salt and ground pepper
3/4 cup corn meal
3 tablespoons butter

In a large sauce pan over high heat bring 4 coups water with 1/2 teaspoon coarse salt and 1/8 teaspoon pepper to a boil. Very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low, simmer, whisking often, until thickened 8 -10 minutes. Remove from heat; stir in butter until smooth.

Now, at this point you can serve it with you Shrimp and Tomatoes or as a side dish for your favorite meats and vegetables. Or, pour it in a bread pan, cover it and put in the fridge to use for Broiled Polenta with Mushroom Ragout or Eggplant and Polenta Casserole.

No comments: