Polenta, which is nothing more than cornmeal cooked Italian style, may be eaten warm and soft, or it may be cooled, cut into sections, and grilled or fried as a side dish.
1 Tbsp. coarse salt
2 bay leaves
1 2/3 cups coarse polenta (yellow or white cornmeal)
1 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
Put 7 cups cold water, salt, and bay leaves into a medium, heavy-bottom pot. Stir in cornmeal. (Adding cornmeal to cold water helps keep polenta free of lumps).
Bring to a boil over high heat, then add oil. Reduce heat to medium-low and continue cooking, stirring constantly with a wooden spoon, until polenta thickens and pulls away from the bottom and sides of the pot, 30-40 minutes. Season to taste with salt and pepper. Remove and discard bay leaves.
Tim,
Always appreciate your scripture guidance and support while at LLC but forget that we are a trained chef. I printed the Shrimp, Grits and now Polenta recipes off. I will make the Polenta this evening with (chicken stock vs water) and then serve beef stew over the polenta. Thanks and see you soon.
Cheers,
Jane and Glenn
Barnett