Julho 31, 2010 | Visitas: 2
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Basic Polenta

  • 9 Cups Water
  • 1 Teaspoon Salt
  • 3 Cups Cornmeal; coarse−grain

  1. Bring water to a boil in a large heavy pot. Add salt and reduce heat until
  2. water is simmering. Take cornmeal by the handful and add to water very
  3. slowly, controlling the flow to a thin stream through your fingers. To avoid
  4. lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
  5. If necessary, stop adding cornmeal from time to time and beat mixture
  6. vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
  7. very thick while cooking. It is done when it comes away cleanly from the
  8. sides of the pot. Pour polenta into a large wooden board or a large platter.
  9. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
  10. to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
  11. inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
  12. covered with your favorite sauce. Makes 6 to 8 servings.
  13. Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
  14. completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
  15. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
  16. of bread turns golden almost immediately. Fry polenta slices on both sides
  17. until light golden. Drain on paper towels. Serve hot. It is importent to
  18. insure the oil is hot enough, otherwise the polenta will absorb oil and your
  19. polenta will be greasy and unpalatable.


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