Berts Basic Polenta

Berts Basic Polenta Ingredients

2 1/2 c Milk

3/4 c Yellow cornmeal or white

Instructions for Berts Basic Polenta

Recipe from Bert Greene, The Grains Cookbook 1. Slowly bring the milk to a boil in a medium-size heavy saucepan, the then gradually add the cornmeal. Whisk them together over medium-low heat until the polenta is smooth and thick, 5 minutes. 2. Using a bowl scraper, pour the mixture into a lightly buttered pie plate. Cool on a wire rack, and then refrigerate for 1 hour. 3. At this point, polenta may be sliced into wedges and either dusted with Parmesan cheese and baked, or lightly sauteed in butter. Serves 6 to 8. BERTS NOTES: "Cornmeal recipes abound in a clutch of surprising cuisines. Italians, for example -- who would never consider chomping corn on the cob -- dote on a dish called polenta, which is basically nothing more than cornmeal mush carried to gastronomic heights. "In northern Italy there is a great mystique about the shape of the pot in which polenta is stirred; a U-shaped copper pan is adjudged the ideal utensil. However, not being Italian, I merely use any heavy-bottomed saucepan. And for a creamier texture, I prefer milk to water." p122. Posted to EAT-LF Digest by KitPatHanneman on Jan 20, 1999, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cornmeal

Milk

for flavor and categorization

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