"Store Recipe" Polenta
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 1 cup Cornmeal; yellow or white
- 1 teaspoon Salt
- 1 cup Cold water
- 3 cups Boiling water
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.
- 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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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- meal, salt, and cold water. Slowly pour into the boiling water, stirring constantly. Again bring to boil, cover, reduce heat to very low and simmer till thick, or about eight minutes, stirring three times. 2) Pour into a greased 9" x 9" pan. Cool. Cover top with wax paper. refrigerate till thouroughly chilled. 3) Turn out on a cutting board. With a sharp, wet knife cut half the polenta in one-inch squares and bake, broil, or fry, as indicated. Refrigerate or freeze remainder for later use.
- My grandmother just sent me a "store recipe" for Polenta (yes good spelling). This is from one of the old Italian food stores in Denver. Located in what, 30yrs ago, used to be the Italian section of Denver. Article goes on to talk about how polenta is the "spaghetti of north Italy", etc, etc...
- well, now for the way my grandfather (another Leo J. Girardi), and my family have always cooked it.
- Note: use course ground corn meal. You should be able to get it at a local Italian market.(I can't find it at King Soupers, Safeway, etc)
- Use large caste iron pot (dutch oven etc), I don't know if it will work with any thing else. :-)
- boil water with salt added.
- slowly pour in, while stirring, corn meal. Keep stirring and adding corn meal until thick. (note, use LARGE WOODEN spoon for stirring, known as a polenta stick -- This is what we were always threatened with when bad as children :)
- once cooked and thick. turn pan over, let cool a little. Slice like cake (into wedges) server with sauce and romano cheeze.
- Fry leftovers, cut into cubes, with onions, garlic, potatoes, eggs, etc. and server for breakfast.
- Good luck. It tastes great, but some people don't really understand it.
- Oh, sorry for no "amounts". My grandmother and grandfather taught me to cood by "Thats enough" or "A little more". never used a measuring cup, etc.
- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Grill or grill pan
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Chef's knife
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Cutting board
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Wooden spoon
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Measuring jug