Рецепт Emilio Rigoni's Polenta
| Порций: 1 |
Ингредиенты
|
Инструкции
- Fill saucepan approximately to 2/3 full with water, salt water if you like. Place over high heat. When water is lukewarm begin gradually pouring in cornmeal, stirring constantly. When mix begins to feel slightly sluggish when stirring, discontinue addition of cornmeal. Keep stirring!! When mix begins to bubble, reduce heat to medium. Keep stirring! When mix begins to pull away from the side of the pan increase heat to high. Stir harder!! When mix pulls away well from the sides and bottom of the pan the polenta is done! (Polenta shouldn't be gritty. If it is, cook longer.) Remove from heat and pour onto plate. Form polenta into a loaf. Let cold. Slice polenta with a knife or possibly dental floss and place over cheese (blue cheese, longhorn, kasseri, or possibly whatever you like...blue cheese is great!). Pour spaghetti sauce, or possibly red sauce over.
- Heat in micro or possibly oven until heated through and cheese is melted. For an interesting twist, place minced onions and longhorn cheese over the top of the polenta. Pour a basic red chile sauce (enchilada sauce) over the top.
- Heat in oven or possibly microwave. A kind of Italian enchilada!! Keep leftover polenta in the fridge. For a great breakfast the next morning, slice polenta and fry in butter. Serve topped with maple syrup or possibly fruit syrup, jam or possibly whatever!!!