Robert L.Wolke & Marlene Parrish - What Einstein Told His Cook vol.2 by The Sequel Further Adventures in Kitchen Science

Author:The Sequel Further Adventures in Kitchen Science
Language: por
Format: epub

Polenta Two Ways

Some home cooks shy away from making polenta because the traditional Italian method (adding cornmeal to boiling water over direct heat with continual stirring) takes too much of the cook's attention. Your Italian grandmother may be shocked, but there are other ways to make polenta that are easier on the cook. You can make it in a double boiler or in the oven. When the polenta is ready, it will be thick and smooth, with no sign of grittiness.

DOUBLE-BOILER POLENTA:

4 cups water

1 teaspoon salt

1 cup yellow cornmeal, coarse or fine

Butter to taste

1. Bring 21/2 cups of the water to a boil in the top part of a double boiler over direct heat. Add the salt.

2 . In a medium bowl, mix the cornmeal with the remaining 1'/2 cups water. Add the mixture to the boiling water and stir well. Reduce the heat to medium and cook, stirring constantly, until the mixture boils.

3. Place the cornmeal mixture over boiling water in the bottom part of the double boiler. Cover and cook, stirring occasionally, for about 45 minutes, or until smooth and thick. Stir in butter to taste.

MAKES ABOUT 4 CUPS, OR 4 SERVINGS

BAKED POLENTA:

2 tablespoons olive oil

2 cups yellow cornmeal

6 1 /2 cups water

1 1 /2 teaspoons salt

1.

Preheat the oven to 400°F. Grease a 9-by-13-inch baking pan.

2.

In a large bowl, mix together the olive oil, cornmeal, water, and salt.

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