BASIC “TRADITIONAL” POLENTA

SERVES 8

9 CUPS WATER
1 TEASPOON SALT
3 CUPS COARSE GRAIN POLENTA
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  IN LARGE SAUCEPAN BRING WATER TO A BOIL.  ADD SALT.

  GRADUALLY ADD POLENTA IN A THIN STREAM WHILE STIRRING CONSTANTLY WITH A LARGE WOODEN SPOON.

     STOP ADDING CORN MEAL OFF AND ON,
     ALLOWING YOU TO MIX VIGOROUSLY.

 COOK POLENTA OVER A MODERATE HEAT, SO THAT IT IS BOILING CONTINUOUSLY, BUT NOT SPLATTERING UP ONTO YOUR HANDS.

 STIR CONSTANTLY FOR 20 MINUTES.
     SWITCH TO A LARGE WHIP IF NECESSARY.

  WHEN READY POLENTA WILL PULL
      AWAY FROM THE SIDES OF THE PAN.

THE TRICK I USE TO MAKE SURE IT IS DONE, IS ...... 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.

POLENTA CAN BE USED STRAIGHT FROM THE POT AND SERVED IN A “MUSH” FORM IN A BOWL WITH YOUR FAVORITE RAGU.

YOU MAY ALSO POUR THE POLENTA ONTO A
CLEAN WOODEN BOARD, WET YOUR HAND TO SMOOTH FLAT AND EVENLY TO A THICKNESS OF 2 INCHES.  ALLOW TO COOL AND SET, AND THEN CUT INTO INDIVIDUAL PIECES WITH A LONG PIECE OF KITCHEN STRING.

IF YOU USE A SHARP KNIFE BE SURE TO COAT IT WITH OLIVE OIL (OR NON STICK SPRAY) TO
KEEP THE POLENTA FROM STICKING TO THE KNIFE.  KEEP YOUR KNIFE CLEAN.

YOU CAN THEN GRILL THE PIECES OR FRY IN OLIVE OIL ON EACH SIDE UNTIL GOLDEN.

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HERE IS ONE OF MY "INK HOUSE B & B" RECIPES YOU MIGHT LIKE TO TRY FOR BRUNCH, BUFFET OR EVEN DINNER

Breakfast Polenta 

(Prepared Day Before)

5 Egg Yolks
8 Cups Water
2 Cups Polenta
2 Tsp. Salt
4 Tbs. Butter
1 Tbs. Olive Oil
3 Heaping Tsp. Minced Garlic
2 Tbs. Parmesan Cheese
1/2 Red Onion Minced
3/4 Cup Chopped Sun Dried Tomatoes (Pat off excess oil)
Warm Marinara

Saute minced onion and garlic in olive oil until golden.  Set aside.  Bring salted water to a rapid boil, slowly add the dry polenta and beat in with a wire whip to remove all lumps. Water should be turned down to a medium heat during this process. Continue stirring with whip until the mixture completely thickens. Remove from heat.  Add the egg yolks, butter, onion and garlic mixture, cheese and sun dried tomatoes making sure to blend evenly.  Pour into a large coated baking dish.  Allow to cool, cover and refrigerate.  Prior to reheating cut into equal squares.  This step makes the squares easier to serve after heating.  Reheat at 350 for approximately 30 minutes, or until heated through.  Brush each square lightly with warm Marinara.