BASIC “INSTANT” POLENTA
SERVES 4
4 CUPS WATER
1 TEASPOON SALT
1 CUP INSTANT POLENTA
-
IN LARGE SAUCEPAN BRING WATER AND SALT TO A BOIL.
GRADUALLY WHISK IN POLENTA IN A
THIN STREAM.
COOK POLENTA OVER A MODERATELY LOW HEAT, SO THAT IT IS BOILING VERY SLOWLY.
STIR CONSTANTLY, UNTIL VERY THICK. THIS TAKES ABOUT 15 MINUTES.
WHEN READY, POLENTA WILL PULL AWAY FROM THE SIDES OF THE PAN.
THE TRICK I USE TO MAKE SURE IT IS DONE, IS TO USE A WOODEN SPOON AND IF THE SPOON STANDS UP BY ITSELF IN THE MIDDLE OF THE COOKED POLENTA IT IS THICK ENOUGH AND READY TO EAT.
ENJOY RIGHT FROM THE POT IN A “MUSH” FORM, COVERED WITH YOUR FAVORITE RAGU OR YOU CAN POUR THE COOKED POLENTA ONTO A CLEAN WOODEN BOARD AND CUT INTO PIECES YOU CAN GRILL AS FINGER FOOD.
SERVES 4
4 CUPS WATER
1 TEASPOON SALT
1 CUP INSTANT POLENTA
-
IN LARGE SAUCEPAN BRING WATER AND SALT TO A BOIL.
GRADUALLY WHISK IN POLENTA IN A
THIN STREAM.
COOK POLENTA OVER A MODERATELY LOW HEAT, SO THAT IT IS BOILING VERY SLOWLY.
STIR CONSTANTLY, UNTIL VERY THICK. THIS TAKES ABOUT 15 MINUTES.
WHEN READY, POLENTA WILL PULL AWAY FROM THE SIDES OF THE PAN.
THE TRICK I USE TO MAKE SURE IT IS DONE, IS TO USE A WOODEN SPOON AND IF THE SPOON STANDS UP BY ITSELF IN THE MIDDLE OF THE COOKED POLENTA IT IS THICK ENOUGH AND READY TO EAT.
ENJOY RIGHT FROM THE POT IN A “MUSH” FORM, COVERED WITH YOUR FAVORITE RAGU OR YOU CAN POUR THE COOKED POLENTA ONTO A CLEAN WOODEN BOARD AND CUT INTO PIECES YOU CAN GRILL AS FINGER FOOD.
IF USING THE COOLING METHOD MOISTEN YOUR HAND AND SMOOTH POLENTA TO AN EVEN 2 INCH THICKNESS. ALLOW TO COOL AND CUT WITH EITHER A KITCHEN STRING OR COATED SHARP KNIFE FOR INDIVIDUAL PIECES.
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