POLENTA
For those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who cannot eat wheat and so have said good-bye to pasta, polenta may be just the thing. Polenta is a delicious gruel, an elegant mush made by cooking cornmeal (or occasionally semolina or buckwheat) in salted water. From humble origins, polenta now appears on the fanciest restaurant menus, usually served as an accompaniment to meat and fish. But it can be a main event. It can be served hot and runny from the pot, or else sliced, grilled, pan-seared or gratinéed. And polenta can be topped with any number of sauces or vegetable ragouts.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes. Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish. Alternatively, for grilling or use in another recipe, allow to chill and stiffen in the baking dish, or scrape into a lightly oiled or buttered bread pan and chill.
- Combine the polenta, salt and water in a 2 1/2- to 3-quart microwave-safe bowl, and stir together. Cover the bowl with a plate, and place in the microwave. Microwave on high for eight minutes. Remove from the microwave carefully, wearing oven mitts, as the bowl will be quite hot. Carefully remove the plate from the top, and allow the steam to escape. Stir in the butter, and mix well with a fork. Cover the bowl again with the plate and return to the microwave. Microwave on high for three minutes. Again, remove from the microwave carefully, wearing oven mitts. Carefully remove the plate from the top, and allow the steam to escape. Stir the polenta, and return to the microwave for three more minutes. Carefully remove from the microwave. Stir and serve, or pour into a lightly buttered bread pan and allow to cool, then slice and grill or sear in a lightly oiled pan.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 0 grams
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Dipika Bana
[email protected]This polenta is a great way to get your kids to eat their vegetables. My kids love it!
Chukwuma Nwankwo
[email protected]This polenta is a bit bland. I think I'll add some more salt and pepper next time.
Jefferson Powell
[email protected]This polenta is a great make-ahead dish. You can cook it ahead of time and then reheat it when you're ready to serve.
Manna Begum
[email protected]I love the versatility of this polenta. You can dress it up or down depending on the occasion.
Ameer Gudaro
[email protected]This polenta is a great way to use up leftover vegetables. I added some roasted broccoli and carrots and it was delicious.
mdjewel mondol
[email protected]I had some trouble getting the polenta to thicken. I had to cook it for a lot longer than the recipe said.
billy newcomb
[email protected]This polenta was a bit too cheesy for my taste. I think I'll use less cheese next time.
Jayeoba Oluwafemi
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. It was so flavorful and satisfying.
idrees awan
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Hamza Aijaz
[email protected]I love the creamy texture of this polenta. It's perfect for a cold winter night.
MOBOLAJI OLATUBOSUN
[email protected]This polenta is a great base for all sorts of different dishes. I've used it with roasted vegetables, grilled chicken, and even eggs.
Yastoor Shahid
[email protected]I followed the recipe exactly, but my polenta turned out too thick. I'm not sure what I did wrong.
Md Salim Rana
[email protected]This polenta was a bit bland for my taste. I think I'll add more cheese and herbs next time.
Isaac Owusu Boateng
[email protected]I've tried many polenta recipes, but this one is by far the best. The addition of cheese and herbs really takes it to the next level.
Lydia Foulis
[email protected]This is my new go-to polenta recipe. It's so easy to make and always turns out perfect.
Nadir Zain
[email protected]I made this polenta last night and it was a hit! My family loved it. It was easy to make and very flavorful.
Mêh zêñysîzz
[email protected]This polenta recipe was absolutely delicious! The creamy texture and cheesy flavor were perfect. I will definitely be making this again.