Friday, February 11, 2011

Creamy Polenta

"Use this basic recipe for toppings and variations of all kinds.
4 cups vegetable stock, chicken stock or water
1/2 teaspoon salt, plus more to taste
1 cup medium-grain yellow polenta (can use Bob's Red Mill corn grits/polenta)
1/4 cup extra-virgin olive oil

Bring the stock to a boil in a tall-sided saucepan (the polenta likes to spit
and gurgle and jump out of the pot). Add the salt, and while whisking over
medium high heat, add the polenta in a slow and steady stream. Reduce the heat to a gentle simmer and stir occasionally for about 30 minutes or longer, up to 1 hour. Feel free to adjust the consistency by adding more stock, water, or even milk or cream. Taste for salt and adjust, and then whisk in the olive oil. Serve hot, serves 8.

Tip: Pour leftover polenta into a small container and let it chill overnight,
uncovered. There's no need to oil the container first, as the polenta will pop
right out once it sets. Slice it about a half-inch thick and fry it in a non-stick
pan filmed with oil until the polenta is speckled brown and its edges have crisped."

-PCC Sound Consumer Magazine February 2011