Polenta

Ignore any instructions on cornmeal packages which say to cook for 5 minutes.  This does not yield the creamy results you want. 

serves 6

Ingredients:

• start out with about 6 cups water

• 1.5 cups polenta

• 1 Tablespoon kosher salt

• 3 Tablespoons butter   (yes, butter - are you really still eating margarine?)

• 1/2 cup grated Parmesan cheese

Instructions:

Bring the water to a simmer.  Slowly add the polenta in a steady stream into a nonstick pot and whisk as you add it.  Whisk for a couple of minutes and then let the polenta do its thing.  Keep it at a low simmer.  It may pop out at you, so be aware.  Switch to your rubber spatula and give the polenta a good stir every now and then.  When it absorbs all the water, add more water.  And more. And keep stirring.  And add more water.  After about an hour, the polenta will be done but I like to cook mine for 2 hours.    The granules will have become creamy and soft.  The longer you cook it, the creamier it gets. Take it off the heat, add the butter and parmesan.  You can serve it at this point with grilled meat or even put a nice bolognese sauce over it. 

I took mine and poured it into an 8x8 baking dish.  I chilled it for several hours in the fridge, cut into circles with a biscuit cutter and grilled it.  I did add chopped fresh basil on top and more parmesan cheese.

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Tip: If you want a richer flavor, you can also add some chicken stock instead of some of the water.

Tip: If you are grilling it, take the pan out of the fridge a good hour beforehand and cut the polenta into the shapes you want and then let them come to room temp.  Putting this recipe in an 8x8 pan makes very thick polenta servings and grilling them will not heat them all the way through.

Final Tip: If you aren't using a nonstick pan, don't even bother to wash the pot.  Fill it with soap and water and let it sit for a couple of hours.  Then the polenta on the bottom comes out more easily.

Polenta used:  Bob's Red Mill Coarse Grind Polenta

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