I am funny the things I find to cook, but trying new things is good right? I made Polenta the easy way overnight in a slow cooker rather than 1 hour or more stirring over stove. There were no lumps. I didn't add cheese, but you could always sprinkle some over it.
The taste is mild but it I like it.
Polenta serves 4-8
1 lb. coarsely ground corn meal (I used just regular corn meal)
2 quarts of water (or chicken broth)
2 tbsp. butter
Put corn meal in slow cooker - pour water over and stir to spread out even - place 2 tbsp. butter on top and cook 6 hours. Ta! Da! Drum roll please :)
It was crusty all around the edges and bottom I scooped out the soft corn meal slightly used mixer to blend it. Ready to serve I munched on the crust yum.
* serve with cheese - radish pesto or plain - not limits to an imagination.
Here is another version that looks easy and good served with Quail. Hummmm! I am watching Quail out my window . . . Dinner? No! :)
Polenta
2 cups milk
1 tsp. salt
1/2 Cup yellow cornmeal
2 yolks beaten (OUCH!) lol
1/4 cup plus 1 tablespoon olive oil
Directions:
Light oil baking sheet. In heavy saucepan, bring milk to low boil add salt. Slowly pour in the cornmeal, stirring constantly with wooden spoon.
Stir constantly for 30 min. or until Polenta pulls away from the sides of the pan.
Off heat, briskly fold in egg whites, beet until blended.
Pour Polenta onto prepared baking sheep spread out under 1/2 in. thick.
Cool thoroughly.
* have boiling water ready to add it it becomes too think.
Cut into diamond shapes.
(if serving with Quail make sure pieces are large enough for Quail to fin on.)
In cast iron skillet, heat olive oil over medium heat. When oil is hot,
fry Polenta on each side until golden. Place a hot roasted bird on each slice of Polenta and serve.
So remind me, is that picture the final product? It seems like you said no because you put it in a crockpot and it browned around the edges. I'm familiar with polenta that is served in thick round slices. (and fried in a pan like the previous recipe states). But question on the last Polenta recipe entered, is it egg whites or the yolk? The ingredient says yolks (which I think makes more sense) but the direction says whites. Lol, thanks for sharing!
ReplyDeleteIt is the final product. You can spread it in a jelly roll pan and let it firm up and cut them in shapes. Also the egg yolk or egg whites either or it seems to be a forgiving recipe with many twists. I just scoop some out heat it up and eat it a soft thick texture. Mom :)
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