BASIC POLENTA RECIPE - NYT COOKING
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http//schema.org, Calories 100, UnsaturatedFatContent 0 grams, CarbohydrateContent 21 grams, FatContent 1 gram, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 62 milligrams, SugarContent 0 grams, TransFatContent 0 grams
HOW TO MAKE PERFECT POLENTA | ALLRECIPES
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, CarbohydrateContent 31 g, CholesterolContent 33.4 mg, FatContent 14.7 g, FiberContent 2.7 g, ProteinContent 9.2 g, SaturatedFatContent 8.2 g, SodiumContent 1186.1 mg, SugarContent 2 g
More about "white corn polenta recipes"
HOW TO MAKE PERFECT POLENTA | ALLRECIPES
From allrecipes.com
Reviews 4.9
Total Time 55 minutes
Category Side Dish, Grain Side Dish Recipes, Polenta Recipes
Calories 291.2 calories per serving
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
CORN AND POLENTA FRITTERS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 226.4 per serving
- Coat griddle or large skillet with olive oil, and heat over medium heat. Spoon 2 Tbs. batter onto griddle for each fritter, and cook 3 to 4 minutes per side, or until browned and crisp. Transfer to serving plate, and keep warm until all fritters are done.
WHITE CORN POLENTA WITH PARMESAN & FRESH HERB
From trefethen.com
WHITE POLENTA: WHAT IS IT AND HOW TO COOK IT - LA CUCINA ...
From lacucinaitaliana.com
BISON POT ROAST AND ONEIDA WHITE CORN POLENTA RECIPES FROM ...
From wearegreenbay.com
CAN YOU USE WHITE CORNMEAL FOR POLENTA? | POPULARASK.NET ...
From popularask.net
WHITE CORN POLENTA WITH PARMESAN & FRESH HERB
From trefethen.com
SAUSAGE WITH ROASTED FENNEL AND WHITE CORN POLENTA
From snakeriverfarms.com
BAKED WHITE POLENTA WITH TWO CHEESES RECIPE | EPICURIOUS
From epicurious.com
CAN YOU USE WHITE CORNMEAL FOR POLENTA? | POPULARASK.NET ...
From popularask.net
SOFT FINE POLENTA - CORN RECIPES | ANSON MILLS - ARTISAN ...
From ansonmills.com
10 GRITS, POLENTA, AND CORNMEAL RECIPES | REAL SIMPLE
From realsimple.com
29 STONE GROUND POLENTA CORNMEAL RECIPES | RECIPEOFHEALTH.COM
From recipeofhealth.com
POLENTA VS. GRITS: WHAT'S THE DIFFERENCE? | ALLRECIPES
From allrecipes.com
COARSE WHITE POLENTA - WOODLAND FOODS
From woodlandfoods.com
PARMESAN POLENTA RECIPE | QUAKER OATS
From quakeroats.com
CORNMEAL RECIPES | QUAKER OATS
From quakeroats.com
THIS POLENTA RECIPE TAKES A WHILE AND HAS THREE KINDS OF ...
From bonappetit.com