Saturday, July 7, 2007

Basic Polenta (with chicken)

9 Cups Water
1 Teaspoon Salt
3 Cups course grain Cornmeal;

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Add cornmeal by the hand, slowing sifting through your hand, while stirring constantly.

Cook 20 to 30 minutes on a simmer, stirring constantly. Polenta will thicken and when done, it will separate from the sides of the pan. Pour onto a large platter and smooth out (wet hands make this job easier). Let Polenta cool about 10 minutes and then cut into cubes or slices.

Place onto plate and cover with your favorite sauce.

To Fry Polenta: cook as above, cool completely, and fry on both sides in hot olive oil until golden brown. drain on paper towels and serve as above. (However, make sure your oil is hot, otherwise the Polenta will absorb the oil and then it is not edible).

Easy Chicken and gravy (my favorite):

Bake a whole chicken, when finished, break apart and place in heavy sauce pan.
Add chicken drippings, 1 can chicken stock and 2 cups water. Bring to a boil, thicken with cornstarch and serve over Polenta.

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