Serves 4 to 6 as a first course or side dish
6 cups water
Table salt
1 1/2 cups medium-grind cornmeal, preferably stone-ground
3 tablespoons unsalted butter, cut into large chunks, plus more for final serving
3/4 cup grated Parmesan cheese, plus more for final serving
Ground black pepper
1. Bring the water to a rolling boil in a heavy-bottomed 4-quart
saucepan over medium-high heat. Reduce the heat to the lowest possible
setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the
water in a very slow stream from a measuring cup, all the while
whisking in a circular motion to prevent lumps.
2. Cover and cook, vigorously stirring the polenta with a wooden spoon
for about 10 seconds once every 5 minutes and making sure to scrape
clean the bottom and corners of the pot, until the polenta has lost
its raw cornmeal taste and becomes soft and smooth, about 30 minutes.
Stir in the butter, Parmesan, salt, and pepper to taste. Divide the
polenta among individual bowls and top each with a small pat of
butter. Sprinkle generously with more grated Parmesan to taste and
serve immediately.
A Chat with Andrew about polenta:
12:00 AM
so does that come out like corn meal mush?
yep
but it tastes really good
there are different things you can do with it after
if you add less water
and spread it out on a cookie sheet
and bake it
it gets firm
you can then cut it up, and bake it again so it's crispy
or be really bad and fry it
but warm and mushy it is like comfort food
think oatmeal, cream of wheat or grits
but better
12:05 AM
gee
you know these chat balloons?
yeah?
i copied and pasted into iweb web page for the recipe blog and it came out properly formatted text for a recipe!
you know what you make that would pair well with this polenta?
nice!
i copied and pasted it from a formatted recipe
i wonder if it keeps the format in the balloon
must
what would go with it
you pot roast with all the juices
anything like a roast that is braised and slowcooked
should be served on top of mushy polenta with the liquids
6 cups water
Table salt
1 1/2 cups medium-grind cornmeal, preferably stone-ground
3 tablespoons unsalted butter, cut into large chunks, plus more for final serving
3/4 cup grated Parmesan cheese, plus more for final serving
Ground black pepper
1. Bring the water to a rolling boil in a heavy-bottomed 4-quart
saucepan over medium-high heat. Reduce the heat to the lowest possible
setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the
water in a very slow stream from a measuring cup, all the while
whisking in a circular motion to prevent lumps.
2. Cover and cook, vigorously stirring the polenta with a wooden spoon
for about 10 seconds once every 5 minutes and making sure to scrape
clean the bottom and corners of the pot, until the polenta has lost
its raw cornmeal taste and becomes soft and smooth, about 30 minutes.
Stir in the butter, Parmesan, salt, and pepper to taste. Divide the
polenta among individual bowls and top each with a small pat of
butter. Sprinkle generously with more grated Parmesan to taste and
serve immediately.
A Chat with Andrew about polenta:
12:00 AM
so does that come out like corn meal mush?
yep
but it tastes really good
there are different things you can do with it after
if you add less water
and spread it out on a cookie sheet
and bake it
it gets firm
you can then cut it up, and bake it again so it's crispy
or be really bad and fry it
but warm and mushy it is like comfort food
think oatmeal, cream of wheat or grits
but better
12:05 AM
gee
you know these chat balloons?
yeah?
i copied and pasted into iweb web page for the recipe blog and it came out properly formatted text for a recipe!
you know what you make that would pair well with this polenta?
nice!
i copied and pasted it from a formatted recipe
i wonder if it keeps the format in the balloon
must
what would go with it
you pot roast with all the juices
anything like a roast that is braised and slowcooked
should be served on top of mushy polenta with the liquids
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