tag:blogger.com,1999:blog-28154076.post1357488599422056320..comments2024-03-08T23:26:05.675-08:00Comments on Good Stuff NW: In Season NW: Back in BalanceKathleen Bauerhttp://www.blogger.com/profile/07620435699701266954noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-28154076.post-83089080075593361522009-11-17T09:07:26.328-08:002009-11-17T09:07:26.328-08:00Thanks, Jim, for your polenta recipe. I'm plan...Thanks, Jim, for your polenta recipe. I'm planning on doing a post about this Italian delight soon.<br /><br />And, EcoGrrl, my method is slightly different than Jim's, using 3 cups of chicken stock (never milk…it covers up the taste of the grain) to 1 cup of polenta. Basically, I bring the stock and a tablespoon of butter (or margarine) and some salt to a bare boil. Then, stirring with a whisk, I pour in the polenta, whisk a bit more, then turn down the heat as Jim does to its lowest setting. When it gets thick, I stir in about a half cup of finely grated Parmesan or Pecorino, turn off the heat, cover the pan for ten minutes or so and serve.<br /><br />And Jim's totally right, the Ayers Creek polenta doesn't need any tarting up (unlike most store-bought brands).Kathleen Bauerhttps://www.blogger.com/profile/07620435699701266954noreply@blogger.comtag:blogger.com,1999:blog-28154076.post-2847232526512301272009-11-17T07:15:40.291-08:002009-11-17T07:15:40.291-08:00I take a case of olive oil to the Hillsdale market...I take a case of olive oil to the Hillsdale market every winter to trade for my annual supply of Ayers Creek beans and corn meal (which needs to kept in the freezer). Here’s how I make it....<br /><br />First, ignore every single polenta recipe that tells you to slowly pour the corn meal into a pot of boiling water. If you want a lumpy mess and like spending half an hour trying to smooth it out, then go ahead. But you’ll get better results by mixing cold water into the polenta instead, about 2.5 to 3 times as much water as polenta. Toss in a healthy pinch of salt, too, then put the pot on the stove over medium low heat.<br /><br />At the same time, set another pot of plain water on the stove and heat it up. When it’s close to boiling, turn off the burner.<br /><br />Stir the polenta regularly, but it’s not necessary to stir constantly. When it’s bubbling gently, reduce the heat to the lowest setting possible. It’s best to keep it under the boiling point, but not always possible. Stir every 5 minutes or so, and be sure to scrape the bottom of the pot where it thickens more quickly. Add a bit of the hot water from the other pot every now and then.<br /><br />Keep this up for at least 45 minutes, better an hour. The Ayers Creek corn makes such good polenta that you don’t need a ton of butter or cheese.Jimhttp://realgoodfood.comnoreply@blogger.comtag:blogger.com,1999:blog-28154076.post-66564695681457969742009-11-16T20:55:22.575-08:002009-11-16T20:55:22.575-08:00c'mon, share your polenta recipe girl!!!c'mon, share your polenta recipe girl!!!EcoGrrlhttps://www.blogger.com/profile/04856550147714231721noreply@blogger.com