Polenta #1
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Polenta
- 1 c ;cold water
- 1/2 c Parmesan cheese; grated
- 4 c ;boiling water
- 1 c Yellow cornmeal
- Olive oil
- 1/2 c Butter; melted
- Cut
- 2 tb Butter
- 1 ts Salt
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Combine cornmeal, cold water, and salt. Stir into the boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir. Sprinkle each individual serving with some of the melted butter and some of the grated cheese. Serve hot.
- SAUTEED POLENTA: Put any leftover polenta in a shallow pan and refrigerate. Cut into 1/2-inch slices and slowly saute the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Grater
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Wooden spoon