Saturday, March 24, 2012

Polenta Recipe

Day 25
14 Recipes
2 Projects in Progress
1 Restaurant Review
1 Ingredient Article

I am back sorry I was not feeling very good for a few days and did not want to focus on anything other than work and sleep. For this recipe I am making polenta, II never heard of polenta before a couple of years ago. It is a very simple dish to make and can be prepared hundreds of ways or just eaten as is. It's also a good dish if you are looking to save some money in the following recipe I use chicken stock but you can use any stock you would like or even just water.

Polenta was originally an Italian word, coming from the Latin for crushed grain. Until the 16th century when corn was introduced to Europe barley-meal and other grains were used for the dish. It was and still is classified as a peasant food. It was often served topped with a sauce, in the 1940's and 1950's it as eaten with just a little anchovy or herring.

Basic Polenta Recipe
6 Cups chicken stock
2 Cups yellow cornmeal
2 tsp Salt
3 Tbs Butter

In large pot add chicken stock and salt and bring to a boil. As soon as water begins to boil slowly add cornmeal making sure to stir constantly, once all the cornmeal is in continue to stir. It should begin to get thick within seconds, continue to stir until you can move your spoon across the bottom and it takes a few sec to fill back in. At this point add butter stir until melted and mixed in completely. Quickly transfer the polenta mix to a buttered dish of sort, it will take the shape of this dish I use a glass pie pan. Let cool for several hours if you would like to cut.

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