Recipe - Berts Basic Polenta

2 One half cup Milk
Three fourths cup Yellow cornmeal or white
cornmeal

Recipe from Bert Greene, The Grains Cookbook

1. Slowly bring the milk to a boil in a mediumsize heavy saucepan,
the then gradually add the cornmeal. Whisk them together over
mediumlow heat until the polenta is smooth and thick, 5 minutes.

2. Using a bowl scraper, pour the mixture into a lightly buttered pie
plate. Cool on a wire rack, and then refrigerate for 1 hour.

3. At this point, polenta may be cut or sliced up into wedges and either dusted
with Parmesan cheese and baked, or lightly sauteed in butter. Serves
6 to 8.

BERT'S NOTES: "Cornmeal recipes abound in a clutch of surprising
cuisines. Italians, for example who would never consider chomping
corn on the cob dote on a dish called polenta, which is basically
nothing more than cornmeal mush carried to gastronomic heights.

"In northern Italy there is a great mystique about the shape of the
pot in which polenta is stirred; a Ushaped copper pan is adjudged
the ideal utensil. However, not being Italian, I merely use any
heavybottomed saucepan. And for a creamier texture, I prefer milk to
water." p122.

Posted to EATLF Digest by KitPatHanneman kitpath@earthlink.net on
Jan 20, 1999, converted by MM_Buster v2.0l.