How do you make polenta?

Answer 1

CHEESY POLENTA 1 1/2 cups corn meal 1 1/2 - 2 cups Muenster cheese 6 cups water 2 teaspoons salt 2 tablespoons butter Boil Water. Add salt and butter. Add 1 1/2 cups corn meal gradually, stirring constantly with a whire whisk. When mixture starts to get thick, add chunks of Muenster cheese. Stir until all cheese is melted.

Pour into pasta bowl and let set for 15 mins.

Slice into pie slices and serve with spaghetti sauce on top.

CHICKEN WITH POLENTA 1/4 c. soy sauce 1/4 c. sake Clove of garlic 1/4 c. rice vinegar 2 tbsp. honey 1 c. pitted Prunes or raisins 4 chicken breasts, deboned Polenta baked for 4 people Put soy sauce, sake, garlic, rice vinegar, honey, prunes into large casserole dish. Lay chicken breasts in mixture. Bake in 350 degree oven for 1/2 hour to 45 minutes until done. At the same time, bake polenta for 4 people. When both are finished, place polenta on dish with chicken on top. Pour sauce and prunes on top. Serve with salad and Chardonnay.

POLENTA WITH TOMATO-ARTICHOKE TOPPING POLENTA: Bring 6 cups of water (or defatted chicken broth) to a boil in a large saucepan. Reduce heat to a simmer and slowly add polenta (yellow cornmeal), stirring constantly with a wooden spoon, about 3 minutes. It should be thick but of a spreadable consistency. If necessary, add a bit more water. Season with salt and pepper and (if desired, stir in 4 tablespoons Parmesan cheese). This has fat in it! With a rubber spatula, spread the polenta into a prepared baking dish. Bake about 20 minutes until slightly brown and bubbly. Let rest 10 minutes before cutting and serving, or can be reheated before serving.

SAUCE: Heat pan with some Pam on bottom and cook 1 cup chopped onions with 2 cloves of garlic, peeled and minced, 1 tablespoon of dried basil and 1 teaspoon of dried oregano and 5 tablespoons of chopped Italian parsley (or parsley flakes) over low heat for 5 minutes, stirring occasionally. Cut 2 pounds of ripe tomatoes in half and squeeze out seeds and juice. Cut halves into 1/2-inch chunks. (In wintertime, I use a large can of Italian style tomatoes and just discard juice and cut them up a little.)

Add tomatoes to pan; season with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally. Drain the marinade from 1 (6 ounce) jar of marinated artichoke hearts. Cut artichokes into quarters and add to the sauce. Simmer another 15 minutes or until sauce is thickened.

Heat polenta in oven until hot; spoon hot tomato-artichoke sauce on each portion. Add some Parmesan cheese (again, there is fat in the cheese).

If you use no Parmesan cheese and use defatted chicken broth in the polenta, there will be about 145 calories to a serving and no fat or cholesterol. Serves 10-12.

You can also use this recipe and serve it with syrup or honey and it will also be no fat and no cholesterol. Good the next day too!

I hope this helps 

Answer 2

Polenta is really easy to make and can be served as a savory side dish, or even a sweet breakfast or desert treat. Follow the recipe below for making Italian Polenta.

Answer 3

Corn is coarsely ground and mixed with liquid such as water or milk to make polenta.

Answer 4

A basic recipe for Polenta involves boiling water and stirring in cornmeal until it thickens. Cook for 45 minutes. Stir butter into the mix and keep in fridge for three days before eating.

Answer 5

Polenta is made from cornmeal.

Answer 6

Corn.

Answer 7

Cornmeal