ingredients :
9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain
Bring water to a boil during a massive significant pot. Add salt and cut back heat till water is
cooking. Take Indian meal by the handful and boost water terribly slowly, dominate the flow to a
skinny stream through your fingers. To avoid lumps, stir quickly with an extended handled picket
spoon whereas adding Indian meal.
If necessary, stop adding Indian meal from time to time and beat the mixture vigorously. Cook,
stirring perpetually, twenty to a half-hour. mush can become very thick whereas cookery. it's done
once it comes away cleanly from the sides of the pot. Pour mush into an outsized picket board or an
outsized platter.
Wet your hands and disembarrass mush equally, concerning two inches thick. Let cool
5 to ten minutes or till mush solidifies. Cut cooled mush into slices
1 in. wide and vi inches long. Place slices in individual dishes. Serve hot,
covered together with your favourite sauce. Makes vi to eight servings.
Variation: cooked mush (Polenta Fritta): Prepare mush and let cool completely. Cut cooled mush
into
slices two inches wide and vi inches long.
Pour oil concerning one in. deep during a massive frypan. Heat oil till a 1-inch cube of bread turns
golden before long. Fry mush slices on either side until light-weight golden. Drain on paper towels.
Serve hot. it's important to ensure the oil is hot enough, otherwise, the mush can absorb oil and your
polenta is greasy and distasteful.
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