[Sca-cooks] polenta

[Kay]

A package of polenta gave a microwave recipe for
polenta.  Cover on high for 8 minutes stirring a
couple of times, longer for thicker.  I usually cook
it about 12-18 minutes as I like it creamier.  Saves
the hassle of the blurping pot on the stove.  I
usually eat some poured on the plate (the last with
goat cheese and butter stirred in) and always put the
rest into  a form to chill.  Later it is sliced and
heated in the microwave with cheese on it and some
saute poured over it.  Bobby flay put ricotta and
sheep's milk  cheese and ? in his polenta on a recent
show.  Proportions of polenta & water may vary with
the grind, though I usually have to add lots extra
water when doing it on the stove.


--- Edouard de Bruyerecourt <bruyere at jeffnet.org>
wrote:
> 
> 
> Angie Malone wrote:
> 
> > I know that corn is a new world food, and know
> polenta used to be made 
> > with wheat, so is semolina what they used to use
> to make polenta?  
> > Anybody know where I can find a recipe for
> polenta? 
> 
> Corn as a word really refers to grains (The 19th
> century Corn Laws of 
> England actually refered to imported wheat, while
> corn gunpowder is to 
> granuate it). What we call corn in the US (and other
> places) is more 
> accurately maize.
> 
>  From what I remember, ancient Roman polenta was
> predominately millet 
> and food of the lower classes. I thought I got it
> from Apicius, or 
> commentary withing it, but it may be another source.
> 
> Modern polenta (from maize) is usually ground a
> little coarser than 
> cornmeal. I'm not sure if they treat it, but if
> treated with alkaline 
> lye, it become either masa harina or grits (it
> releases niacin and turns 
> it white).
> 
> At it's simplest, polenta is just a boiled porridge
> of polenta-ground 
> corn. You can do it a little thinner and serve as
> mush, or thicker and 
> let it set cold for slicing and frying (one local
> restuarant used slices 
> of polenta in a veggie lasagne instead of pasta).
> Adding herbs, spices 
> and hard grated cheese are personal variations (like
> basil, oregano, and 
> Parmesan), but not usually for fried breakfast
> polenta, which usually is 
> topped with maple syrup.
> 
> -- 
> Edouard, Sire de Bruyerecourt
> bruyere at mind.net
>
================================================================
> "Good people do not need laws to tell them to act
> responsibly, 
> while bad people will find a way around the laws." 
> - Plato (427-347 B.C.)
> 
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks


__________________________________
Do you Yahoo!?
Yahoo! SiteBuilder - Free, easy-to-use web site design software
http://sitebuilder.yahoo.com