margauxspain
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Post by margauxspain on Nov 10, 2021 16:46:48 GMT -5
 Polenta .. 3 Cups water 4 tablespoons of Italian Evoo 160 grams of yellow cornmeal (1 cup approx.) 1 / 4 tsp. salt 5 tablespoons of butter unsalted and sliced into pieces - room temperature 57 grams or 5 ounces of freshly grated Reggiano Parmigiano Cheese 18 month old or equivalent freshly ground black pepper to taste 2 tablespoons of fresh finely sliced parsely 1 tablespoon of fresh sage sliced finely or dry sage - a good sprinkle You can add a clove or 2 of fresh garlic sliced very finely Grease with the Evoo in a 9 inch square baking dish, and bring water to boil with 1 tablesp of Evoo and 1/2 tsp of salt to boil in a heavy medium saucepan. Gradually and very very slowly (the key to this polenta dish) add the yellow cornmeal in a thin stream stirring with a wooden spatula constantly in one direction. Reduce the heat to low simmer and cook until the cornmeal has a thick consistency and stir for 10 minutes to this thickness and immediately spread the polenta on a wooden board or a slate board that has been gently coated with Evoo. Place your fresh sausage and / or meatballs on top of the polenta and sprinkle some Parmigiano cheese on top .. Serve with a glass of red wine .. |
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Post by Catbatty on Nov 10, 2021 23:16:15 GMT -5
LOVE LOVE LOVE POLENTA
This looks so good. Thanks. Is it from a book? Do you have more source info or is this a recipe that's been in the family forever?
Thanks again. YUM!
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margauxspain
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Post by margauxspain on Nov 11, 2021 4:47:27 GMT -5
Catbatty, This is extraordinary. My husband is Italian and the recipe is from his maternal grandmother and my mother in law. Unfortunately my 2 photos have arrived here on Great Food Forum, very tiny and so it is hard to see that the finished polenta is on wooden surface.  |
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Post by Catbatty on Nov 11, 2021 5:02:01 GMT -5
Thank you. When I click on the photo it takes me outside our forum to a larger view of the photo. I'm so happy to have your family recipe!
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margauxspain
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Post by margauxspain on Nov 11, 2021 6:56:13 GMT -5
Thank you. When I click on the photo it takes me outside our forum to a larger view of the photo. I'm so happy to have your family recipe! Pleased to note, you are also a Polenta "aficionada" (fan). It is truly a remarkable traditional recipe .. And a real comfort food and warmer up too. |
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Post by emma on Nov 11, 2021 9:17:20 GMT -5
Thank you. When I click on the photo it takes me outside our forum to a larger view of the photo. I'm so happy to have your family recipe! If you click a second time, it takes you to another view of the polenta. (The sauce looks very good!) I am not familar with the pan with a wooden base. What is it called, and what are it's advantages? |
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Post by wallycat on Nov 11, 2021 11:16:09 GMT -5
I love polenta but I bastardize it; I use a plant milk or chicken broth to make it creamier and then add cheese, veggies and a stirred egg to make it even creamier. I serve it in a bowl...and call it cornmeal "pudding." Love it!!
Also, I add polenta to cold liquid--never a lump.
Your photo is great and thank you for sharing your recipe!! I'll have to try this version. |
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margauxspain
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Post by margauxspain on Nov 11, 2021 12:27:32 GMT -5
Emma,
Thank you very much for the lovely compliment.
The wooden board with a baker´s ring is not a pan or sauté pan or a skillet.
The wooden board is a slab of butcher block type wood and the metal ring is a baking tool to create circular food items.
I serve it on the wooden board and we use a slim sharp knife to slice it and a medium sized "wooden spatula type tool" - to place on plates !
Just an Italian Veneto regional dish that we enjoy during the colder months ..
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margauxspain
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Post by margauxspain on Nov 11, 2021 12:31:10 GMT -5
Wally Cat,
Thanks for the wonderful compliment. You have a good sense of humour ..
This exceptionally remarkable polenta creation is simply divine goodness & very versatile too, and a true comfort food during the colder months ahead.
Definitely give it a try and let me know how it goes !!
Have a pleasant afternoon.
18.30 here already.
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