When I ran out of our breakfast oatmeal, I didn't panic - I just stirred up a batch of polenta. Cornmeal is one of the staples I like to keep at hand, and usually it appears as sweet breakfast muffins or savory dinner bread....but cornmeal mush (aka polenta) is a delicious and filling alternative. I cook it the night before and chill overnight in the fridge. In the morning, slice and serve! I like mine cold, and sweetie prefers his warmed - and both of us love it with just a tiny drizzle of real, dark, "cooking grade" maple syrup.
Polenta
1 cup cornmeal
Dash salt
1 cup cold water
2 cups boiling water
Whisk the cornmeal, salt and cold water together in a saucepan large enough to hold ALL the ingredients (ie at least 4 cups!). Turn on the heat to medium and whisk in the boiling water. Continue whisking or stirring until thickened, about 15 minutes.
At this point, the polenta can be served as a hot cereal, or grated cheese can be stirred in for a savory side dish. I pour it into a loaf pan that has just been rinsed with cold water, and then chill it. DON'T cover it until its cold, or the steam will condense and drip (ugh!). The polenta will be firm and set in a few hours - I make it the night before so its ready for breakfast!
At this point, you can simply cut and serve! Or gently "fry" it (saute is more like it) to heat thru.
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