The best polenta recipe is Alton Brown's Savory Polenta. It tastes amazing. But the cheap, simple way is just to mix one part corn meal to three parts liquid, as I found on AllRecipes. I'm making basic polenta today because the Alton variety contains Parmesan cheese and butter, which I don't want to feed to Simran, and I'm serving it under vegan chili anyway, so the flavor isn't as important as the healthiness today. Warning: Corn meal and water and nothing else makes for very bland, borderline gross polenta. Under chili it's okay, but alone it is just awful. I'm dressing mine up a bit today with some broth and fresh ground black pepper.
Ingredients
1 cup corn meal
3 cups water or vegetable broth (I'm using half low-sodium organic veg broth and half water today)
Directions
1. Bring water to a boil. Reduce to
a simmer. Pour in polenta steadily, stirring constantly. Continue to
stir until polenta is thickened. It should come away from sides of the
pan, and be able to support a spoon. This can take anywhere from 20 to
50 minutes. Pour polenta onto a wooden cutting board, let stand for a
few minutes. (I line a casserole dish with foil, pour in the polenta, and refrigerate it until I want to use it. Then I cut it into cubes and broil it until singed on top and hot throughout.)
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