Yield: 1 Servings
|1¼ cup||Polenta, medium grain|
|1 teaspoon||Thyme (optional)|
|⅛ teaspoon||Freshly ground black pepper|
|½ cup||Grated Parmesan|
|2 teaspoons||Olive oil|
this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> In a 2-quart saucepan place 2½ cups of the water, the milk, amd the salt. Bring to a simmer, being careful that the pot doesn't boil over.
Place the polenta in a small bowl and stir in the remaining ½ cup of water. Slowly stir the polenta into the boiling milk and water. Stir regularly until it begins to thicken, about 3 min. Reduce the heat and simmer the polenta, uncovered, for 30 minutes, stirring regularly, until very thick. Stir in the remaining ingredients except the oil. Oil a 9 ½ x 5 ½ -inch loaf pan and fill wioth the warm polenta. Smooth the polenta out evenly with a rubber spatula. Cover the pan and refrigerate several hours or over-night until completely cooled and firm. To serve, pop the polenta out of the pan and slice about ⅜ inch thick. Pan-fry the slices in olive oil until golden brown on both sides. Or place in an oiled sheet pan and sprinkle with grated Parmesan cheese. Broil until hot and lightly browned. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@...> on Apr 27, 1997