I remember eating polenta at my Italian grandafather's house and not being particularly impressed with it. I learned to enjoy it more after having a variation of it in Africa, and especially after a fabulous polenta dish I had in Italy when I was visiting relatives. But I'd never actually tried to make it before. However, since our son was recently diagnosed with multiple food allergies, we've been getting more creative than usual in finding complete meals that we can enjoy together, and it seemed time to bring polenta to the table.
I used a basic recipe I found on foodnetwork, and tweaked it just a touch:
5 cups vegetable broth, 1 cup water
2 tsp salt
1 3/4 c. stoneground corn meal
1 tsp olive oil
Bring the broth/water to a boil, add salt, then whisk in corn meal. Stir it frequently for about 15-20 minutes until it's thick enough for a spoon to stand up in. Once it's cooked, turn off heat, add some olive oil (the recipe calls for butter...but milk happens to be one of the wee one's allergies) to make it creamy.
We served it with a marinara sauce (sausage, onions, garlic, crushed tomatoes, fresh sage, oregano, and parsley). The three year old wasn't interested, but the rest of us enjoyed it.
-Thyme
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