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Coarse or smooth as silk is how cornmeal transports us back to traditional and comforting meals. Whether warm and embellished or cold and garnished, Polenta is peasant food for the Gods.
For a dedicated post and other alternative recipe...refer to:
http://www.foodessa.com/2017/05/3-minute-polenta-lookout-mount-royal.html
Raciónes: 4 servings
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Ingredientes
- . > (American / Metric measures) <
- . 1 Tbsp. (15ml) e.v.Olive oil
- . 1 Tbsp. (15ml) unsalted butter
- . 2 cups (500ml) water
- . 2 cups (500ml) low-sodium chicken or vegetable stock
- . 1/2 tsp. (2.5ml) sea salt (or a little less)
- . 1 cup (220g) medium, coarse #250 cornmeal
- . garnish: strong, aged cheese of choice
Direcciones
- . In a medium-large saucepan set at MEDIUM-HIGH heat, warm the oil and butter.
- .Pour in the liquids and salt. Slightly cover the pot to bring everything to a boil. Then, steadily and quickly whisk in the cornmeal.
- . Immediately lower the heat to LOW and cover the pot. Cook for ONLY 2 more minutes.
- . Close the heat. Uncover, and whisk again.
- . It's now ready to serve in its creamier stage. Garnish with grated cheese.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
