Polenta #2
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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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- Bring water and salt to a boil, slowly whisk in polenta.Stir continuously for 5-10 minutes as it thickens. When it is thick enough to leave the sides of the pot, remove from heat and pour into a pie plate or 8X8 pan. Chill 2 hours and serve cold, or cut into squares or wedges and bake or grill.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Whisk
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Chef's knife
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Wooden spoon