slow-cooked, double-boiler polenta

20 Dec

serves 3-6, increase as much as you need
cook time: 2 hours, but very little hands on
this recipe/method takes all the work out of polenta, it just takes time!

3 cups water
1 cup polenta (cornmeal or corn grits)
1 tsp salt
2 Tbsp Earth Balance
(spices – Italian seasonings, pepper)

Have two pots that fit into each other, or a double boiler. Bring water for the bottom pot to boil, also bring the water for the polenta to boil separately in the pot that fits inside. When it is boiling, whisk in the polenta, salt and Earth Balance. Put the pot inside the other pot, put a lid on it. Stir every 30 minutes or so, after an hour and a half taste for bitterness, doneness, and spices. Can be kept warm and soft over water bath for 3 hours.

If you spread it into a container, it will firm up rather quickly and be slice-able. Will keep for about a week in the refrigerator, and would be great fried.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: