Polenta - The Premier Performer

How to Make Polenta in an Array of Presentations, starting with one simple recipe. I use Freshly Ground Organic Dried Whole Corn to makes this creamy warming dish that can be used in so many ways.

Recipe for Basic Polenta

4 cups water, 1 1/2 cups fresh ground (optional) polenta, 1/2 to 3/4 tsp. salt

Bring water to a boil, turn to low, use a whisk, slowly in batches, continuously stir in the polenta with the whisk. After all the polenta is in the pot, keep stirring until the polenta thickens. Put a flame tamer under the pot cover, and cook for 35 to 40 minutes. Periodically, give another soft stir, keep the bottom from sticking. Pour into a glass dish to mold if you want to use it for future ways. Cover with a plasic wrap, try not to touch the polenta with it, just cover over the edges of the dish.

Allow to cool, maybe keeping one edge opened so it cools faster.

Pro-Tip: Apply a tiny smear of olive oil (or your oil choice) around the dish to help for ease in taking it out.

Once the polenta forms a mould, you can use it in various ways, cutting in fun shapes, using cookie cutters.

Suggestions: pan sautéed with olive or sesame oil, broiled with a sauce, roll in toasted seeds, make a tomato or red pepper coulis, serve with seasoned portabella mushrooms, and boundless creativity is in your imagination to come up with the variety of polenta accompaniments.

If you want to make soft creamy polenta for let's say cereal, then add another 1/2 cup or more water for desired consistency.

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