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Italian Polenta

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14741
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    Posted: 11 January 2007 at 15:26

Italian Polenta

A staple of northern Italy, polenta is a mush made from cornmeal. It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare.

        1 lb. coarsely-ground corn meal

        8 cups water

        1 tsp. salt

Measure water into a large pot; add salt. Heat water to boiling.

Add corn meal to boiling water in a very slow stream, stirring constantly with a wooden spoon to keep lumps from forming. Don't let the water stop boiling.

Continue stirring as polenta thickens, about 30 minutes, adding small amounts of boiling water if necessary The longer you stir, the better the polenta will be; finished polenta should have the consistency of firm mashed potatoes). Polenta is done when it peels easily off sides of pot.

TasunkaWitko - Chinook, Montana

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