Polenta….in the ELB! 😱 I know, I know, but hear me out…
Polenta is a creamy cornmeal porridge that is commonly served in Italian homes and delicious served with meats and stews. I also like it with some cheese stirred in, or let it cool and harden, then slice it and fry! Any way you eat it, it is delicious!
But if you were ever taught how to make this “properly”, you might just not make it. Too many rules, too many “you HAVE to this and you MUST that”
First off, know that you can use any medium or coarse cornmeal, no need to search for one that is labeled “Polenta” – specially if you already have cornmeal in your pantry. No harm in using actual “polenta” but just letting you know that you do not have to.
You don’t have to use water if you want it more flavorful. Here I used chicken stock. of course you can use water if you want to.
Also, you do not need to keep stirring constantly. Something I am happy to discover while making this recipe as I have a lot of arm issues. So I only ask you to stir this recipe twice! Easy!
You also don’t need to add the polenta slowly, into a pot of boiling water, nor have to stir in only one direction. And you do not have to use a wooden spoon…😊
All these rules are things I’ve learned but I’ll happily share with you that I found out it’s all unnecessary. Maybe my polenta will be frowned upon by purists, but I am okay with that if more people will try it because it’s easy and accessible. Which this recipe is! I hope you try it and I also hope you’ll like my “short cut polenta” made in the ELB! No constant stirring required.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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Ingredients:
1 cup chicken stock
1/4 cup corn meal
Pinch of salt
Pinch of pepper
3 ELB cups water for the base
Procedure:
1. In the big or medium ELB bowl, place the chicken stock,
2. Cornmeal,
3. Salt and pepper.
4. Stir until mixed and cover with foil.
5. Place bowl in the ELB. Add 3 ELB cups water to the base. Cover and let steam until it shuts off, about 1 hour.
6. Carefully open the ELB and remove the foil. Stir the polenta and serve hot. It will thicken as it cools so cool slightly if you prefer it a bit thicker.
* This is the texture I like for polenta. It is not gritty at all, just smooth and creamy. But if you want it thinner, increase your chicken broth or decrease your cornmeal. If you want it thicker, decrease the broth or increase the cornmeal.
*Feel free to stir in some cheese or herbs if desired. You can also add a dab of butter to make it taste richer! Yum!
Seriously? I must try your Polenta in my Itaki. Yes, I had the task of stirring with a large hand carved wooden spoon over the stove heat. Can I add it was a LARGE pot to serve 27 waiting Italians! Your recipe method will be a dream even if the serving is for 1-2. ty
Yes this is easier than stirring constantly. And 27 people???? You must be very patient! I hope you try this recipe. Let me know how you like it! Have a wonderful day!