This recipe is featured in Polenta Perfect
From Teen Cuisine New Vegetarian by Matthew Locricchio (Skyscape 2012)
- Servings Serves 6
- 1½ teaspoons salt
- 30 ml (2 tablespoons) extra-virgin olive oil
- 320 grams (2 cups) instant polenta
On your mark, get set, cook!
- Combine 1½ liters (6 ½ cups) water, salt, and olive oil in a 5½ liter (6-quart) pan with a lid. Bring to a boil over high heat.
- Slowly pour in the polenta and stir with a wooden spoon or a whisk to break up any lumps. Be careful that you don’t splash yourself.
- Reduce the heat to low, cover the pan, and simmer for 12 to 15 minutes. Remove the lid and stir occasionally to prevent sticking.
- Rinse a 23 cm (10-inch) square or round glass or metal baking dish with cold water but don’t dry it. Place it next to the stove.
- Carefully pour the cooked polenta into the wet baking dish. With a wet spoon or rubber spatula, smooth the surface of the hot polenta to even out the thickness.
- Let the polenta cool completely and become firm. It will take about 20 minutes. Once it is cool, it is ready to cut into slices for your recipe.
- Polenta can also be covered with plastic wrap and refrigerated. It will keep for up to 1 week.
Other serving suggestions:
• When the polenta has finished cooking in the pan on the stove, add 42 ½ grams (3 tablespoons) butter and 220 grams (½ cup) freshly grated Parmigiano-Reggiano cheese. Mix well and serve immediately.
• Fry polenta slices in 14 ml (1 tablespoon) olive oil and 14 grams (1 tablespoon) butter combined. Brown the slices for about 3 to 4 minutes on each side, turning carefully with a spatula. Serve as a side dish or under your favorite pasta sauce topped with grated cheese.
Chef’s Tip: To clean the polenta pan, fill the pan with cold water and let it soak while you are enjoying your meal. By the time you have finished, cleanup should be a snap!