On Sat 05 Nov 2005 07:24:46a, ~patches~ wrote in rec.food.cooking:
Quoted message said:Wayne Boatwright said:On Fri 04 Nov 2005 11:25:54p, Pandora wrote in rec.food.cooking:
Quoted message said:"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
>On Fri 04 Nov 2005 05:26:38a, Boron Elgar wrote in rec.food.cooking:
>
>
>>On Fri, 4 Nov 2005 07:38:53 +0100, "Pandora" <[email hidden]>
>>wrote:
>>
>>
>>>Has any of you tried to do polenta in the microwave oven?
>>>In this period I have few time for cooking and a lot of polenta to
>>>use (not the pre cooked one). So I wish to make it in Mw but I don't
>>>know if it comes out good (it would be the first time I try).
>>>Cheers
>>>Pandora
>>>
>>
>>I have done it that way. I posted this recipe last month.
>>
>>Boron
>>
>>
>>
>>1 cup corn meal
>>3 1/2 cups water
>>1 tsp salt
>>
>>
>>2 Tbs butter
>>1 peeled garlic clove sliced as thin as possible
>>20 medium to large sage leaves, cut into 1/2 inch pieces, stems
>>discarded 4 ounces gorgonzola
>>Pepper to taste
>>
>>
>>Mix corn meal with water and salt in large glass mixing bowl.
>>Microwave on high for 8-10 minutes, whisking thoroughly after every 2
>>minutes to prevents lumps. Polenta should be thick and pull away from
>>sides of bowl when done. Pour into 9 inch square baking pan. You can
>>go on after this step or put polenta aside at room temp for several
>>hours.
>>
>>
>>Melt butter in small frying pan over medium heat. Add garlic slices
>>and sage. stir until butter foams and garlic is translucent. No more
>>than a minute or two.
>>
>>
>>Crumble cheese over polenta. Pour butter, sage & garlic mixture
>>evenly over polenta. Cover with foil and heat in oven until bubbly.
>>(400 for about 10 mins)
>
>I have since made your recipe, Boron, and meant to post back. It was
>delicious!
>
>--
>Wayne Boatwright *¿*
If Wayne say that it was good, it was surely good 🙂
Wayne, do you remember if polenta that you have made was also hard
besides being good?
Because I like it hard!
Cheers
Pandora
Yes, it had a nice firm texture.
Wayne how do you serve polenta? The only time we've had it was at a
friend's house cut into quite thick slices topped with chopped
mushrooms. I think we would have liked it more if the slices had been
about 1/2 the thickness.
Yes, I generally agree with you about the thickness. Apart from Boron's
recipe which, by the way, was exceptional, I usually spread the cooked
polenta onto a lightly oiled baking sheet to cool. Overall, the thickness
is probably no more than 1/2" thick, perhaps a bit less. When cold, it's
easy to cut into the desired shapes and sizes. I have also put it in a
Pyrex loaf pan to form and, of course, it can easily sliced to any
thickness.
One of my favorite ways to use it is in place of the bread in a
"bruschetta" recipe. It's a delightful change. Either sauteed in olive
oil, or brushed with olive oil, then broiled. I sometimes add parmigiano-
reggiano to the polenta near the end of cooking, before it's cooled.
It's also good served sliced, broiled, then topped with a pasta sauce.
Occasionally, I make a dessert polenta that I duplicated from a restaurant
where I had eaten it. When making the polenta, I add about a tablespoon of
granulated sugar just as the polenta is beginning to thicken. It shouldn't
be too sweet. After cooling and slicing, I sauté in unsalted butter and
serve it warm with caramelized pears in a ginger syrup.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!