Cooks in the Veneto, Friuli and Lombardy, who know polenta better than any other Italians, insist cornmeal needs an hour or more of cooking to come to full tenderness and flavor, and to close any trace of bitterness. Unless you like harsh, raw cornmeal mush, please ignore recipes recommending cooking polenta fifteen to twenty minutes. Tedious stirring and traditional polenta aren't synonymous. This double boiler method is nearly effortless. Italian cooks often make a big batch of polenta, eat some fresh and store the rest in the refrigerator for later grilling, baking, or saut�eing. The Double Boiler Method The double�boiler technique consists of pouring boiling water into a bowl, whisking in polenta and salt, setting the bowl over a pot of simmering water, covering it, and cooking 1 1/2 to 2 hours. Stir the polenta occasionally, and it is done. Here is the basic formula and method for a polenta that stands in high mounds, and cools to firm and sliceable. For creamier polenta, increase the liquid by about one�third.
Category: Side Dish
Cuisine: Italian
3 cups or other liquid (broth, milk and water, or buttermilk and water)
3/4 teaspoon then more to taste
1 cup cornmeal
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)