Real African Dishes: [MC-AllEthnic-Recipes] RAICHLEN'S BASIC POLENTA

Saturday, June 12, 2010

[MC-AllEthnic-Recipes] RAICHLEN'S BASIC POLENTA - Italian

* Exported from MasterCook *

RAICHLEN'S BASIC POLENTA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups coarse yellow cornmeal
6 1/2 cups vegetable stock -- (6 1/2 to 8)
1 clove garlic -- minced (optional)
3 tablespoons chopped fresh herbs -- optional
salt and freshly ground black pepper
vegetable cooking spray

In a mixing bowl, combine the cornmeal with 2 cups cold water or cool
stock and whisk to a smooth paste. Bring the remaining stock to a boil in
a large heavy saucepan (preferably nonstick). Add the cornmeal mixture to
the stock in a thin stream, whisking steadily, Boil the polenta for 3
minutes, whisking steadily.

Reduce the heat and stir in the garlic and herbs (if using) and a little
salt and pepper. Gently simmer the polenta for 40 to 50 minutes, or until
the mixture thickens enough to pull away from the sides of the pan. It
should be the consistency of soft ice cream. It isn't necessary to whisk
the polenta continuously, but you should give it a stir every 5 minutes.
As it thickens, you may need to switch from a whisk to a wooden spoon.
Correct the seasoning, adding salt an pepper to taste; The polenta should
be highly seasoned.

The polenta can be eaten at this stage as you would mashed potatoes.
Alternatively, pour it onto a nonstick jelly roll pan or 9-inch square
cake pan lightly sprayed with oil. Let the polenta cool to room
temperature, then refrigerate it until firm. Cut the cold polenta with a
knife or cookie cutter into strips, squares, rectangles or other shapes.

To reheat the polenta, bake it in a baking dish with a sauce on top, saute
it in a little olive oil in a nonstick frying pan, or brush it with oil
and grill it. I particularly like grilling, as the polenta picks up a
smoky flavor.

Makes six 3x5-inch rectangles, enough to serve 6 as an appetizer or side
dish, 3 or 4 as a main course.

AuthorNote: Polenta, simply defined, is Italian cornmeal mush. But, oh,
what mush! You can bake it, grill it, saute it, or slather it with a dozen
different sauces. Chunky tomato sauce or red bean bolognese would be
great. My polenta differs from traditional recipes in two significant
ways. To bolster flavor without fat, I make it with vegetable stock
instead of water. To prevent lumping, I make a cold-water slurry, rather
than adding the cornmeal directly to the boiling liquid.

Note: to make a thick polenta for grilling or broiling, use 6 1/2 to 7
cups stock. To make a creamier polenta, for eating like mashed potatoes,
use 8 cups stock.

You can buy instant and quick polentas, but they're not nearly as good as
the old-fashioned version.

Cuisine:
"Italian"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"6 3X5-inch pieces"
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Per Serving (excluding unknown items): 170 Calories; 1g Fat (4.2% calories
from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable.

Nutr. Assoc. : 435 1582 0 0 0 0