something I like to make often.
Something fun for Thanksgiving.
Polenta Pasticciata
9 cups of water
2 Tbs salt
3 cups of medium ground polenta or cornmeal
6 Tbs of unsalted butter
1 Lb of thinly sliced semi-soft cheese. (fontina is quite popular)
First you begin by preparing the polenta. Preparing polenta is very easy to do but requires you to stand over a hot stove so you can give the impression later on that you sweated considerably to bring this dish to the table. It wows people. I am serious.
To begin by preparing the polenta you put the 9 cups of water in a large heavy saucepan and bring to a boil. You will then sprinkle in the salt, lower the heat to medium (though it varies on the stove you are using so you essentially want a nice simmer) and you gradually add the polenta by sprinkling it into the ater from your hand, stirring the mixture constantly with a long-handled wooden spoon. It is much like pudding that way where you want to make sure you keep an eye on the heat so it doesn't scorch and you must continue to stir so it doesn't form into lumps.
You are stirring and stirring and building up a bit of muscle in your arms in a subtle fashion and thinking to yourself, "fuck I could be watching 'Lost' instead of stirring this stupid cornmeal and why the hell are there lumps beginning to form??? Oh my God my polenta is ruined."
First of all? Calm down dammit. Cooking is not for the weak or impatient. Next? You got lumps happening? crush the lumps against the side of the pot with your big wooden spoon. You may have to do this quite a bit. If your cornmeal/polenta in the making is sort of spitting at you turn down the heat just a bit more. Continue crushing the lumps as they appear, stir often and remind yourself you can always download your television program.
The mixture will be done when it begins to pull away from the side of the pot as you stir and has a nice thick appearance. Like polenta. *snorts*
Now you could eat the polenta just like that with a bit of sausage but we have plans for it so don't stop just yet.
What you will do next is pour the mixture onto a large wooden board or a clean work surface and shape it into a round or rectangle shape. Most likely a rectangle shape since we are putting the polenta into a pan later on. Once you have shaped it it will cool rapidly and you will let it sit for about 15 minutes while it firms up enough to be cut. You can do this several hours before you actually do the next step.
In the mean time you can whine about how work is a drag, your possible love life is less than stellar or the sordid life of some vague celebrity. Or you could read a book.
Once the polenta is cooled and firm you will heat the oven to 375F.
Then you will liberally butter (you won't use all 6 Tbs spoons to butter up the dish) a 9X12 inch baking dish. Melt the remaining butter.
Now we cut the polenta into slices about 1/2 an inch wide. Arranged a layer of polenta slices on the bottom of the baking dish. You will cover the slices with the cheese and then? (this is the most decadent part) you will pour some of the melted butter over that. Prepare a will because you should plan on having a stroke or a heart attack. your choice.
But do we stop there? Oh no we do not. We continue to layer the polenta, cheese and butter until the ingredients are used up. Finishing up with a lightly buttered layer of polenta.
Bake for about 20-30 minutes until the cheese has melted and the top is browned.
When serving cut up the polenta into square servings.
It is a delightful starch for any meal and it is something new for the table that can be used for everyday dining.
You can also vary this dish by adding tomatoes or maybe ham.
Eat up my little piggies.
x-posted in my own journal
Polenta Pasticciata
9 cups of water
2 Tbs salt
3 cups of medium ground polenta or cornmeal
6 Tbs of unsalted butter
1 Lb of thinly sliced semi-soft cheese. (fontina is quite popular)
First you begin by preparing the polenta. Preparing polenta is very easy to do but requires you to stand over a hot stove so you can give the impression later on that you sweated considerably to bring this dish to the table. It wows people. I am serious.
To begin by preparing the polenta you put the 9 cups of water in a large heavy saucepan and bring to a boil. You will then sprinkle in the salt, lower the heat to medium (though it varies on the stove you are using so you essentially want a nice simmer) and you gradually add the polenta by sprinkling it into the ater from your hand, stirring the mixture constantly with a long-handled wooden spoon. It is much like pudding that way where you want to make sure you keep an eye on the heat so it doesn't scorch and you must continue to stir so it doesn't form into lumps.
You are stirring and stirring and building up a bit of muscle in your arms in a subtle fashion and thinking to yourself, "fuck I could be watching 'Lost' instead of stirring this stupid cornmeal and why the hell are there lumps beginning to form??? Oh my God my polenta is ruined."
First of all? Calm down dammit. Cooking is not for the weak or impatient. Next? You got lumps happening? crush the lumps against the side of the pot with your big wooden spoon. You may have to do this quite a bit. If your cornmeal/polenta in the making is sort of spitting at you turn down the heat just a bit more. Continue crushing the lumps as they appear, stir often and remind yourself you can always download your television program.
The mixture will be done when it begins to pull away from the side of the pot as you stir and has a nice thick appearance. Like polenta. *snorts*
Now you could eat the polenta just like that with a bit of sausage but we have plans for it so don't stop just yet.
What you will do next is pour the mixture onto a large wooden board or a clean work surface and shape it into a round or rectangle shape. Most likely a rectangle shape since we are putting the polenta into a pan later on. Once you have shaped it it will cool rapidly and you will let it sit for about 15 minutes while it firms up enough to be cut. You can do this several hours before you actually do the next step.
In the mean time you can whine about how work is a drag, your possible love life is less than stellar or the sordid life of some vague celebrity. Or you could read a book.
Once the polenta is cooled and firm you will heat the oven to 375F.
Then you will liberally butter (you won't use all 6 Tbs spoons to butter up the dish) a 9X12 inch baking dish. Melt the remaining butter.
Now we cut the polenta into slices about 1/2 an inch wide. Arranged a layer of polenta slices on the bottom of the baking dish. You will cover the slices with the cheese and then? (this is the most decadent part) you will pour some of the melted butter over that. Prepare a will because you should plan on having a stroke or a heart attack. your choice.
But do we stop there? Oh no we do not. We continue to layer the polenta, cheese and butter until the ingredients are used up. Finishing up with a lightly buttered layer of polenta.
Bake for about 20-30 minutes until the cheese has melted and the top is browned.
When serving cut up the polenta into square servings.
It is a delightful starch for any meal and it is something new for the table that can be used for everyday dining.
You can also vary this dish by adding tomatoes or maybe ham.
Eat up my little piggies.
x-posted in my own journal