Thanks in advance...
Polenta Experiments?...Recipes Advice
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Arborealus
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Polenta Experiments?...Recipes Advice
Being from the Louisiana we are pretty much a Rice culture...So I have 0 experience with Polenta...:/...I'd really like to muck about with it some. So, I'd love to have any good polenta recipes and some sort of general polenta advice...I gather it is recooked often (ie fried, baked etc) after the initial preparation...
Thanks in advance...
Thanks in advance...
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Pherr the Dorf
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Polenta is the shit, flat out one of my favorite starches.
Ratio: Hard Polenta 4.5 : 1
Soft 7:1
Start by dicing 1/2 a small onion and sweating it on low heat in butter (season eveything with salt and pepper progressively{at the beginning, in the middle, at the end}), what you are looking to do here is have them go clear, not brown them, then add the liquid (the higher number) consisting of half cream and half water or chicken stock (if you make your own, no canned crap). Bring this to a boil then add polenta and whisk with a firm whisk while turning the heat back to low for the next 5 mins... turn the heat as far down as you can and cook for at least an hour, whisking every 10-15 mins. Grease a sheetpan with vegeline (pam) for hard and dump it out, flattening it out with the bottom of a spatula(think laying concrete). Both of these can be done the day ahead, for hard after it's cold cut desired shapes and keep cold until about to use, for soft, heat it up with alil cream. I will add flavors next post, I am gonna pretend like I am working now.
Ratio: Hard Polenta 4.5 : 1
Soft 7:1
Start by dicing 1/2 a small onion and sweating it on low heat in butter (season eveything with salt and pepper progressively{at the beginning, in the middle, at the end}), what you are looking to do here is have them go clear, not brown them, then add the liquid (the higher number) consisting of half cream and half water or chicken stock (if you make your own, no canned crap). Bring this to a boil then add polenta and whisk with a firm whisk while turning the heat back to low for the next 5 mins... turn the heat as far down as you can and cook for at least an hour, whisking every 10-15 mins. Grease a sheetpan with vegeline (pam) for hard and dump it out, flattening it out with the bottom of a spatula(think laying concrete). Both of these can be done the day ahead, for hard after it's cold cut desired shapes and keep cold until about to use, for soft, heat it up with alil cream. I will add flavors next post, I am gonna pretend like I am working now.
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