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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

POLENTA - BASIC Recipe

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This recipe for POLENTA - BASIC is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 CUPS OF WATER
1 TABLESPOON OF SALT
3 CUPS OF COARSE CORNMEAL
Directions:
Directions:
-BRING WATER TO A BOIL
-ADD SALT AND AND REDUCE TO SIMMERING
-ADD CORNMEAL STIRRING CONSTANTLY
-COOK FOR 20 - 30 MINUTES
-POUR POLENTA ON WOOD PLANK OR LARGE PLATTER
-MOISTEN A DINNER PLATE AND SLIDE IT OVER THE POLENTA TO MAKE IT NICE AND SMOOTH
Number Of Servings:
Number Of Servings:
SEVERAL
Preparation Time:
Preparation Time:
45 MINUTES
Personal Notes:
Personal Notes:
WHILE POLENTA IS ALL THE RAGE IN AMERICA, FOR US IT WAS A STAPLE MUCH LIKE BREAD. ALTHOUGH THERE ARE MANY VARIATIONS TO THIS RECIPE IN THIS COUNTRY, WE ONLY MADE PLAIN POLENTA - BUT SERVED OVER VEAL STEW OR WITH SOPPRESATA AND ASIAGO CHEESE

 

 

 

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