Archive for the ‘polenta’ Category


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polenta

5 cups water
2 1/2 cups milk
2 tsps salt
1 1/2 cups corn meal
season to taste with preferred seasonings
1 cup parmesan cheese
2 tbsp olive oil


Bring water, milk and salt to a simmer.

Whisk in corn meal.

Cook on low, stirring occasionally.

Stir in cheese and oil.

Season to taste.

 

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polenta with tomato sauce

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polenta al forno

My mom’s caregiver, Marilou, will be going to the Philippines next Tuesday for a family visit that she has been looking forward to for a long time. When she left the Philippines, her daughter was eight years old. After 5 long years, the reunion will be quite emotional. We wish her a safe trip and hope she has a wonderful time.

For such a happy occasion, this is the way we celebrated!

Maila and Marilou made this delicious polenta casserole.

I baked the cake.

and my aunt Lucia brought this beautiful and delicious plate of nocche.

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ingredients

for the polenta al forno / oven roasted polenta

polenta

veggie stir fry

parmesan cheese

grated mozzarella cheese

1  tbsp olive oil

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Prepare a quick vegetable stir fry with your favorite vegetables and set aside

Prepare the polenta   (for more flavor you can season the water more with your favorite seasonings)

In a rectangular pan start layering,  first the vegetables, sprinkle with parmesan cheese

Pour in a layer of polenta, sprinkled with more cheese

a second layer of vegetables, more cheese

a second layer of polenta, more cheese

Finish off with a layer of veggies and sprinkle a generous amount of parmesan cheese and a little mozzarella if you like

Drizzle the olive oil over the polenta

Bake for 40 minutes uncovered in a preheated 350* oven

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basic polenta

This basic recipe for polenta will serve you well. Once you’ve mastered this easy step, the sky is the limit to the different ingredients you can add. Although water is the classical choice to cook polenta,  you can also cook the polenta in broth, milk or cream. It all depends on what the final application of your polenta will be.

The basic ratio for polenta is 4 parts liquid to 1 part polenta.

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ingredients

8 cups water

1 teaspoon salt

2 cups polenta (cornmeal)

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Pour the cornmeal and 2 cups of the cold water into a large bowl
Whisk it so there are no lumps
Pour the remaining 6 cups of water and the salt into a pot, and bring to a boil
Gradually stir in the polenta and cold water mixture
Let the polenta and water simmer gently
Stir frequently, so there’s no sticking
It will take about 30 minutes until it’s very thick
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