COLLECTION (5) Frugal Gourmet Polenta
Strawberry Girl
HARD POLENTA
THREE-CHEESE SOFT POLENTA
SAUSAGE POLENTA
SAUSAGE AND SPINACH POLENTA
POACHED POLENTA CUBES
From: "The Frugal Gourmet Cooks Italian"
HARD POLENTA
3 cups water
2 cups milk
1 1/2 tsp salt
1 1/4 cups polenta, medium grain
1 tsp thyme (optional)
1/8 tsp freshly ground black pepper
1/2 cup grated Parmesan cheese
2 tsp olive oil
In a 2 quart saucepan place 2 1/2 cups of the water, the milk and the salt.
Bring to a simmer, being careful that the pot doesn't boil over. Place the
polenta in a small bowl and stir in the remaining 1/2 cup water. Slowly
stir the polenta into the boiling milk and water. Stir regularly until it
begins to thicken, about 3 minutes. Reduce the heat and simmer the polenta,
uncovered, for 30 minutes, stirring regularly, until very thick. Stir in
the remaining ingredients except the oil.
Oil a 9 1/2 x 5 1/2 -inch loaf pan and fill with the warm polenta. Smooth
the polenta out evenly with a rubber spatula. Cover the pan and refrigerate
several hours or overnight until completely cooled and firm. To serve, pop
the polenta out of the pan and slice about 3/8 inch thick. Pan fry the
slices in olive oil until golden brown on both sides. Or place on an oiled
sheet pan and sprinkle with grated Parmesan cheese. Broil until hot and
lightly browned.
Serves 6
****
THREE-CHEESE SOFT POLENTA
2 1/2 cups water
2 cups milk
1/2 tsp salt
1 cup polenta
2 cloves garlic, minced
2 tbsp butter
2 tbsp freshly grated Parmesan cheese
1/2 cup imported Italian Fontina cheese, diced into small pieces
1/2 cup Mascarpone cheese
Freshly ground black pepper to taste
In a 3- to 4-quart preferably heavy bottomed pot heat water, milk, and salt
to simmer. Add the polenta and garlic and simmer, covered, for 30 minutes,
stirring regularly. Stir in the cheeses and black pepper to taste. Serve
as it is, soft and warm, or pack into a greased mold and chill until firm.
Slice and pan fry.
Serves 6, at least!
****
SAUSAGE POLENTA
1/2 pound mild Italian sausage
1 recipe Hard Polenta
Squeeze the sausage out of the casings if necessary. Brown the sausage in a
frying pan until cooked through and crumbly. Drain and discard the fat.
Prepare the polenta and stir in the cooked sausage while it is soft. Cover
and refrigerate.
Slice the molded polenta 3/8 inch thick and fry in a non-stick frying pan
using a little olive oil.
Serves 6-8
****
POACHED POLENTA CUBES
Cut cold Hard Polenta into one-inch cubes. When ready to serve polenta with
any kind of sauce, put a few servings of polenta cubes into a strainer
basket and lightly simmer them in water for 2-3 minutes. Do not overcook or
they will begin to fall apart and get mushy.
****
SAUSAGE AND SPINACH POLENTA
Completely defrost a 10-oz box of chopped spinach and squeeze out most of
the water. Or, quickly blanch a bunch of fresh spinach and chop it up.
Drain very well.
Prepare a batch of Sausage Polenta and stir in the spinach as a last step.
Mold and cool. Slice and pan-fry in a little olive oil.
Serves 6-8 as a pasta course
Christine Smith
cas...@interlog.com
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