Answers:
first thing that comes to mind is " .. after intake a lot so you are no longer hungry by the time it is all set to eat! ".
however this works as okay as any ..
375ml Milk
2 garlic cloves, crushed
100g quick cook polenta
100g Parmesan cheese, grated
saline and fresh ground black pepper
In a medium saucepan boil together the milk and garlic and bring to the boil.
Add the instant polenta to the boiling milk, reduce the warmness and cook, stirring, for 5 minutes or until thickened.
Remove the polenta from the steam and stir in the grated Parmesan. Season beside salt and freshly ground pepper.
Pour the polenta into a greased shallow dish and give notice to set.
Once set cut the polenta into 8 rounds using a biscuit cutter or chefs rings, if you cant be bothered cut into squares of rectangles as suits your intended presentation
at the appropriate timing, heat a weakly oiled griddle tub and griddle the polenta , allowing 2-3 minutes per each side.
the cheese give it some interest and structure and the griddling gives it some texture.
intuitively would serve it to guests but not friends as its one of the heaviest foods known to man, do you run a diving university by any chance~??
in a rissotto container
I use fine polenta as a coating for chicken and potato wedges.
Double boiler - see recipe below:
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Basic Polenta Recipe
This creamy cornmeal dish is standard fare surrounded by Northern Italy and is a wonderful accompaniment for meat or vegetables. It can be used immediately when soft (something close to mashed potatoes) or allowed to cool and firm up; it is later cut into strips or other shapes and fried or baked.
Basic Polenta (+)
Ingredients
- 1 cup cornmeal
- 1/2 teaspoon salt, or to nibble
- 3 cups water (use 4 cups for a softer polenta)
- 2 tablespoons butter (optional)
- 1/2 cup grated cheese (optional)
Directions
Put several inches of hose in the bottom of a double boiler and bring to a simmer. In a separate container bring 3 cups wet to a boil and put into the top of the double boiler. (See tip)
Mix cornmeal and salt; pour surrounded by a slow stream into the hot water within the top of the double boiler while whisking emphatically to prevent lumps. Stir for several minutes, then cover snugly. Maintain the hose down in the bottom at a simmer. Stir around every 10 minutes for a while, scraping the sides and bottom of the container. Continue to cook for another hour, stirring once or twice. It will be very tacky. If necessary, include more water to the bottom of the double boiler to maintain it from running dry.
After about 1 1/2 hours total cooking time, piece for doneness - it should be very smooth, in need any bitterness. Cook longer if there is any fresh or bitter taste. When it taste done, stir in the butter and/or the cheese, if using, and serve melt. (It will keep over melt water, covered, for an hour or more) or smooth into a baking tub to firm up to be cut into pieces for frying or baking. Refrigerate, if holding for long.
Tip: A double boiler can be improvised by putting a smaller pan inside a larger one. Use foil if the small tub doesn't have a cover.
Basic Polenta Recipe
Ingredients
1-2 cups of soft per 1 cup of polenta (can be water next to some salt or stock or half-and-half milk and water)
Polenta
Butter
Hot chilli sauce or fresh herb (sage, thyme, basil, etc)
All of the above to taste
Method
Boil the minimum amount of gooey in a saucepan explicitly twice as big as the amount of liquid that you are using.
Once it is boiling make the addition of the polenta, stirring constantly. If it is too solid add more gooey until it is a thick stick.
Bring back to the boil, and next turn the heat down and simmer until adjectives the grains of the polenta hold softened into each other. Make sure to stir it constantly otherwise it will stick and burn.
Butter and/or parmesan cheese and herb can be added and it can be served hot.
Alternatively, add singular a small amount of butter, parmesan and herbs, pour into a greased cake tin or container and consent to it cool and set. Then once it is cool cut it into wedges or rectangles, brush it next to olive oil and grill it on a ridged grill, until golden brown on both sides.
Hope these assist : http://www.cooks.com/rec/search?q=polent...
http://www.mangiabenepasta.com/polenta2.
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