Polenta:
3 cups water
1/2 tsp salt
1 cup cornmeal
In large, heavy saucepan, bring water and salt to a boil. Reduce heat
to a gentle boil, then slowly whisk in cornmeal. Cook and stir with a
wooden spoon 15 to 20 minutes, or until polenta is thickened and pulls
away cleanly from the sides of pan.
Can be served as a side dish, much like grits.
At a local health food store, the deli serves what they call "Polenta Pizza".
It's a "crust" made from polenta, then topped with pizza sauce,
onions, olives and green peppers. It's to die for, especially for
someone like me who can't eat real pizza.
By taste, I'd assume the crust is made by greasing a cake pan with
butter/margarine, then adding the polenta. Bake at a low temperature -
say 300 degrees - until the polenta is set, then add the sauce and
toppings of your choice. Bake until edges are golden and cheese is
melted.
3 cups water
1/2 tsp salt
1 cup cornmeal
In large, heavy saucepan, bring water and salt to a boil. Reduce heat
to a gentle boil, then slowly whisk in cornmeal. Cook and stir with a
wooden spoon 15 to 20 minutes, or until polenta is thickened and pulls
away cleanly from the sides of pan.
Can be served as a side dish, much like grits.
At a local health food store, the deli serves what they call "Polenta Pizza".
It's a "crust" made from polenta, then topped with pizza sauce,
onions, olives and green peppers. It's to die for, especially for
someone like me who can't eat real pizza.
By taste, I'd assume the crust is made by greasing a cake pan with
butter/margarine, then adding the polenta. Bake at a low temperature -
say 300 degrees - until the polenta is set, then add the sauce and
toppings of your choice. Bake until edges are golden and cheese is
melted.
