68 Polenta From:   msimmon2@gsb.uchicago.edu Subject: Polenta Date: March 22, 2004 9:25:47 AM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info Hello All- Does anyone have the secret to great Polenta? -Michelle From:   kent@kentcooks.com Subject: Re: Polenta Date: March 22, 2004 10:26:45 AM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info 3 parts liquid ( i usually use low salt chicken stock, but veg stock is just as good ), one part polenta. i use fine grind yellow corn meal. sift your corn meal into a large bowl with a pour spout. bring your liquid almost to a boil, and slowly...repeat, slowly...pour the corn meal into liquid, whisking all the time. the shifting and slow pouring will help you avoid clumping. keep whisking until it thickens, then switch to a pointed wooded spoon. depending on what sort of cornmeal/recipe you’re using, the dish will be done in anywhere from 10 to 20 minutes. take off heat, stir in your freshly grated parmesan or similar cheese (that knob of old brie that you couldn’t bear to toss out? add that now), a big pat of butter, stir to combine and cover. call people to dinner...don’t expect leftovers. some would add garlic to this...a purist would point his finger at such people and question their upbringing. but yeah, it’s a free world...experiment. Kent McDonald Kent Cooks! A Personal Chef Service 703.217.8636 www.kentcooks.com From:   leslie.borden@comcast.net Subject: Re: Polenta Date: March 22, 2004 12:42:32 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info I agree with Kent, although I use more liquid, more like 4 - 1, and sometimes I like to use the coarser cornmeal, for more texture.  I find 20 minutes does it, though you’ll see in the traditional Italian cookbooks that they want you to stir for 45 minutes!  Personally, I think this goes back to the days of the traditional multi-generational Italian household, and they needed to give Nonna (grandma) something to do.   And you probably know that, if there are, by chance, leftovers, spread the leftover polenta onto a plate or other flat surface and chill it.  Then you can grill or fry it up in little squares (or other esthetically pleasing shapes) to use as a side dish or as the basis for a spread or topping.  If you think you’ll be doing that, use the smaller amount of water. Oh, and you can get instant polenta, which is ready in 5 minutes.  It’s not quite as intensely, freshly “corn” tasting, but it’s good in a pinch (even for a hair-shirt, start-from-scratch cook like me). I’ve attached a recipe for a lovely red sauce with sausage and clams, which is very nice over polenta. See you around the kitchen, lb SAUSCLAMTOM.doc From:   Messingm@aol.com Subject: Re: Polenta Date: March 22, 2004 6:47:34 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info One more thought on polenta, extrapolated from experience with other grains...  If you let the cornmeal sit in the liquid for several hours and then bring it to a slow boil you’re likely to find that the result is a softer consistency.  Marc From:   kent@kentcooks.com Subject: Re: Polenta Date: March 23, 2004 12:14:27 AM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info left over polenta...i doubt i’ve ever heard that phrase... Kent McDonald From:   kent@kentcooks.com Subject: Re: Polenta Date: March 23, 2004 12:18:47 AM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info and smoother is always gooder. Kent McDonald From:   kradit@earthlink.net Subject: Re: Polenta Date: March 23, 2004 2:24:52 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info The Inn at Little Washington cookbook has a creamy garlic polenta that is fabulous.