Bring water and one teaspoon of salt to a boil. Gradually add the polenta.
Gently simmer, stirring very frequently to prevent sticking, about 30 minutes or until the mixture is very thick and pulls away from the sides of the pan. (Use a long handled spoon to stir the polenta. The mixture will pop, bubble and spatter and the splashes can burn.)
Spoon the mixture from the pan into a buttered loaf pan. Let set 15-20 minutes or until firm. Invert onto a flat plate. Mixture will unmold and hold the shape of the loaf pan. Cut polenta into slices about 3/4 to 1-inch thick and serve after grilling or baking.
Author's Comments
Polenta in and of itself can be a very bland dish. However, it adapts itself very well to a whole host of other environments. Try grilling polenta in a little olive oil, then ladling some tomato sauce over it. Or, like the recipe, Roletini, grill the polenta in butter and basil and then use it as a base for the stuffed veal, and spoon some of the pan juices over both the veal and the polenta.
* Coarse ground yellow corn meal may be substituted if polenta is not available.
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
Instructions
Bring water and one teaspoon of salt to a boil. Gradually add the polenta.
Gently simmer, stirring very frequently to prevent sticking, about 30 minutes or until the mixture is very thick and pulls away from the sides of the pan. (Use a long handled spoon to stir the polenta. The mixture will pop, bubble and spatter and the splashes can burn.)
Spoon the mixture from the pan into a buttered loaf pan. Let set 15-20 minutes or until firm. Invert onto a flat plate. Mixture will unmold and hold the shape of the loaf pan. Cut polenta into slices about 3/4 to 1-inch thick and serve after grilling or baking.
Author's Comments
Polenta in and of itself can be a very bland dish. However, it adapts itself very well to a whole host of other environments. Try grilling polenta in a little olive oil, then ladling some tomato sauce over it. Or, like the recipe, Roletini, grill the polenta in butter and basil and then use it as a base for the stuffed veal, and spoon some of the pan juices over both the veal and the polenta.
* Coarse ground yellow corn meal may be substituted if polenta is not available.
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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