Basic polenta recipe: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Meh!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.8</span>/5 </span> | |||
<span class="reviewDesc">As a recipe it works fine, it's just SO BORING!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Revision as of 16:29, 17 October 2020
Recipe review
Meh!
3.8/5
As a recipe it works fine, it's just SO BORING! The Judge
| Basic polenta recipe | |
|---|---|
 |
| Baked polenta | |
| Servings: | Serves 4 |
| Calories per serving: | 231 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 12th April 2013 |
Polenta is very easy to cook, if you can boil water and put ingredients in a saucepan, you can make this. However, it requires constant stirring, so make it on a cool day when you need to be by the stove 30 minutes continuously.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Combine the cold water, cornmeal and salt in a bowl. Mix well.
- A the remaining 3 cups of water to a pan and bring to the boil
- Mix in the cornmeal, bring to the boil then reduce the heat and simmer for 30 minutes or until it thickens
- Scoop the mixture into a greased loaf tin or suitable container and refrigerate for 4 hours before serving. A plastic Lock & Lock container is good for this.
Serving suggestions
Cut the 'loaf' into slices, brush or spray with olive oil then fry or bake until golden brown.Serve as a mashed-potato substitute.
Chef's notes
Instant polenta may take less time - Please follow the manufacturers instructions.
See also
Discover Cookipedia's Culinary Creations on Pinterest
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