How is polenta made?
by 
keithold thanks all baggers
ANSWERS: 2
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Here's the recipe I use; I substitute Cream of Wheat for the corn meal since I'm allergic to corn and I change about the seasoning as the mood strikes. 2 cups chicken broth, homemade or low sodium canned 2 cups water 1 cup stone-ground cornmeal 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon black pepper 1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan 3 tablespoons unsalted butter In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve.
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9 Cups Water 1 Teaspoon Salt 3 Cups Cornmeal; coarse−grain Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter. Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes.
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