POLENTA

POLENTA  (CORN MEAL)
This is one of my most favorite things to make. It's so versatile, you can use it for Breakfast, Lunch, Dinner and even Dessert.  You can eat it cold or warm, fried, grilled or baked. After it is done cooking you can take a bit out and mix it with milk and make it in to a porage. Sprinkle with Blue berries or what ever local fruit you have and some honey and you have breakfast.  I call it the Italian Tofu. Because it truly has many uses and like Tofu works well with many flavors. However sadly Polenta does not freeze well. So it is not recommended to freeze this.
This is only one version of it.  
Here are few other liquids you can use to make Polenta with.
1. MILK
2. BROTH
3. COCONUT MILK HALVED WITH MILK.  
I will provided more recipes with these combinations. 
METHOD OF PREPARATION:
Warning: This mixture will spit and spatter.  

INGREDIENTS:
3 1/4 Cups of water.
1 1/4 Cup of Cornmeal.

Have  a large glass dish ready.  If you want it thin, pour it into a large dish. If you want it thicker a smaller dish.  

FIRST: BOIL WATER 
Bring the water to a brisk boil.

SECOND: MIX 
Then pour the corn meal into the water as you whisk it quickly and vigorously. If there are a few lumps here and there don't worry. NOW TURN THE STOVE TOP DOWN TO LOW.  Set the wire whisk aside and use a wooden spoon instead, the mixture will start to thicken up.

THIRD: ELBOW GREASE.  
You will need to continual stir the mixture for 15 minutes. The thicker the mixture becomes the better it will set up. However if you feel that it is getting thick enough before the 15 minutes is up, do stop.  Turn off the burner.

FOURTH: POURING INTO DISH.
Any glass dish that you are using, take to the sink and pour some cold water in and swish around and pour out. Do not dry dish.  Now pour out hot Polenta into glass dish.  I like to cover the hot Polenta with a clean plastic bag, print facing up. Now take a glass or cup and press the Polenta evenly all over the glass dish. This will save your fingers. Then when you are done pull off the plastic bag and let the Polenta cool for about 30 minutes. Then put in the refrigerator.  It will firm up considerably.
 NOTE: Yes I have put the plastic bag print down and it will transfer onto the polenta. LOL

FIFTH:  YUMMY
Having a fresh scoop of Polenta with fresh fruit, maple syrup, or honey is one of the best thing ever.

SIXTH:  FRYING 
Frying Polenta take some practice.  It will stick and it will do things you don't want it to do. It takes practice.  Pour a bit of oil into a pan, spread it around. It should just get your finger tip oily.  Turn the burner to Med High and let the oil heat up.  Keep in mind if you thing the oil is too high either take it off the burner or turn the burner down.  You're in control.  Fry either side until golden and drain on paper towel.


ENJOY.