This is a great staple alternative to your basic rice, or mashed potatoes. Used for aeons, this is italian cornmeal that mixes great for baking, grilling, BBQing, or just serving on its own. You can slice it, roll it, stuff things in it, and mix it into a really hearty stuffing. This is the traditional method, and is rather time intensive, but it can be made in large batches, and stores well. This recipe serves four.
Instructions
1. Bring the water to nearly a boil in the stockpot. Using a tall, wide pot will allow the grains to have room to expand, and using fresh, pure water will keep the polenta from picking up any unwanted flavors.
2. Just before the water begins to boil, there will be small bubbles starting to form inside of the water. This is where the salt is to be put in, and then bring the water to a rolling boil.
3. When the water has reached a rolling boil, put the cornmeal in very gently. When the stream of cornmeal is going into the stockpot, the water should stay at a constant rolling boil. Doing so makes certain that they do not cling to each other, and disturb the texture of the polenta. Also stir the water with a whisk, so that the same effect does not occur at the bottom of the pan where they all would settle. When there is no more polenta to put in, remove the whisk, and stir with a wooden, or plastic spoon.
4. Cook the corneal for about 35 minutes, stirring constantly to keep the mixture moving, and away from the edges. It will begin to take shape, and come together.
5. After about 35 minutes, it will be time to add the butter, or spread into the polenta mixture. Lower the heat, and stir it until it comes away from the sides of the pot, and starts to hold together.
6. Remove it from the pot, and serve it hot from a bowl that has a touch of water in it to keep it from sticking, or spread it about 2 1/2 inches thick to allow to cool for storage.
Tags: rolling boil, about minutes, away from