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Polenta |
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Denis learned to make polenta from his dad, Max. Here is Denis' version of this wonderful Northern Italian treat. If you haven't had polenta, you are missing out. It is a little like grits, only better. Try to purchase 'real' course ground polenta. Look for it near the cornmeal in the supermarket or check out a health food store where you can often buy it in bulk. You can use regular cornmeal as a substitute, but the texture will not be as good.
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Bring water to boil in medium sauce pan. Add polenta to the water and return to a boil. Reduce the heat and stir with a wooden spatula. Keep stirring as the mixture thickens. Don't get lazy-stir-stir-stir. Fill a glass with quality (or whatever you have) red wine and sip between stirs. The polenta is ready when very thick. Serve with gravy or spaghetti sauce. Variations: Add 2 ounces of blue cheese, 1 ounce of Parmesan cheese and 32 raisins (Golden raisins are delicious.) to the cooked polenta. Remove from heat and stir. Cover and let ingredients blend for a few minutes. For breakfast put 1 cup raisins in a sauce pan. Cover with water and add 1 stick cinnamon. Bring to a boil, reduce heat to low and simmer to plump raisins and infuse the cinnamon flavor. Drain and reserve the water and raisins separately. Discard the cinnamon stick. Place the reserved water in measuring cup and add more water to equal 3 cups in all. Proceed cooking the polenta using the instructions above. Add the raisins when polenta begins to thicken. Serve with eggs cooked anyway you prefer. Polenta
can be prepared with milk instead of water. Sour cream can also be
added after cooking. |
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