Step 3 turn off heat and gently stir 2.
Make your own polenta.
Pour polenta slowly into boiling water whisking constantly.
Being the amateur chef i am i didn t realize that all i needed was salt water and cornmeal.
Cover and place in the refrigerator for at least 1 hour or until firm.
Make your own polenta.
Bring 6 cups of water to a boil in a heavy large saucepan.
The idea is to get the polenta going by whisking coarse ground polenta or yellow cornmeal into boiling water and stirring until it gets thick.
Gradually whisk in the cornmeal.
Add 1 2 tsp salt and reduce heat to low.
I wondered if i could make it myself.
Directions step 1 bring water and salt to a boil in a large saucepan.
Bring water to a boil then slowly add the cornmeal whisking until it s all incorporated.
You ll need 3 cups of water 1 teaspoon of salt and 1.
Your homemade polenta can also be frozen.
Posted on may 24 2012 by anna morgan.
How to make polenta ingredients.
How to make your own polenta gather your ingredients bring a pot of salted water to a boil.
Wash the corns thrice in running cold water and spread them to dry.
Polenta is great because you can enjoy it as a delicious.
Take the corns in the grinder and grind in short pulses till you get the size of the grain as the recipe calls for.
Take the same amount of whole corns as the polenta.
Add 2 teaspoons of salt.
Once the pan is hot and starting to smoke.
I love polenta but the last time i went to the grocery store they were out.
To bake preheat the oven to 350 degrees f.
Cook the polenta over.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is.
Carefully pour into a 9 inch pie plate spreading into an even.
Then you cover the pot and let the polenta cook while you go about making the rest of dinner.
Step 2 reduce heat to low and simmer whisking often until polenta starts to thicken about 5 minutes.
Coat a nonstick saute pan with olive oil and bring to medium high heat.
Once the water has come to a rolling boil reduce the heat to medium low and slowly add.
Prepare the soft cornmeal as directed until cooked.
Whisk occasionally making sure to scrape edges bottom of pan to avoid sticking.
When ready to use remove the polenta from the pan and cut into desired shapes.
Continue to cook for 30 35 minutes.
Uncover the polenta and bake until heated through about.
Add the polenta to the water.
Never grind in long pulses and keep the speed to slow.
