Friday, August 29, 2008

The Much Requested Polenta Recipe it is. Seriously, it is so easy and the possibilities are endless!

The basics behind it are just a little ratio 1:3...1 cup polenta (dry corn meal, corn grits, NOT the stuff in the tube) to 3 cups of liquid. To make more, just increase the ratio 2:6, etc...

Here is what I do when I am just making dinner for the 4 of us and this leaves a little bit of left overs.

1 cup Corn Meal (My personal preference is Bob's Red Mill Organic Coarse Corn Meal)
1 1/2 cup chicken stock (organic, free-range from Trader Joe's)
1 1/2 cup milk (Strauss Family Organic)
salt and pepper

The chicken stock adds good flavor, if you are a vegetarian, vegetable stock will work fabulously. The milk makes it creamy. You can make it all chicken stock, all milk or you can use water if you don't have anything else and if you are adding flavorful ingredients to it after it is made.

Bring your liquids to a boil(just barely if you are using milk). Turn the heat to low, add salt and pepper to taste and then whisk in the corn meal slowly to avoid lumps. Let the polenta cook for a couple of minutes, stirring occasionally and don't let it get too thick. If it does get too thick, add a little more liquid of choice and a little butter. Then you can add whatever you want to mix in. I like to add in shredded jack cheese and diced green chilis, or caramelized onions, feta and sun dried tomatoes or just a big handful of shredded cheddar.

Now, you can eat it this way, soft, creamy polenta or you can spread it onto a sheet pan (cookie sheet) and refrigerate overnight. Cut the chilled polenta into cakes and bake at 400 degrees in the oven until the tops gets crunchy. Can be used as a side dish or as main course.

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