at first glance, it might seem kind of silly that i'm posting a recipe for polenta. doesn't everyone know how to make polenta? but, not too long ago, i was converted to a completely different technique that i'm really keen on. the gist of it is that amylase (the enzyme responsible for breaking down long-chain carbohydrates) is deactivated above around 180*. if you immediately heat your polenta to a boil, as most people do, almost all of the starch remains complex and you don't get much sweetness out of your corn. this method, though much lengthier, is also a lot tastier. my thanks go to paul bertolli and his book 'cooking by hand', the best contemporary slightly-more-talky-than-marcella-hazan italian book out there.
assembly:
1C good polenta (i love the stuff from anson mills but it's not cheap)
4C water
1tsp salt
preheat your oven to about 180*, though 200* may produce better results. ovens don't seem very happy to be kept so low. rinse the polenta in your cooking pot, exactly as you would with rice. throw off all the starchy water. refill with the 4C water, add your salt, cover, and throw into the oven. let it sit in there for hours and hours. stir occasionally. three, maybe four hours later it'll be ready.
finish:
a giant knob of butter
fresh cheese, maybe?
add more butter than you might think prudent. stir in and serve.
makes a good bit - and few things are as filling as polenta. if you pour it into a pan and chill it for awhile, you can fry or grill the firmed polenta to very nice results.
1 comment:
There is almost nothing better than polenta in any way, shape or form of eating it and I think the low temp idea is right on. I think that is what the constant stirring was supposed to accomplish. Anyhow, I wrote to say that i have become very fond of the grist from out two local water mills ... it is probably field (dent) corn but the result is very corn flavored. The only caveat is that you have to try to rinse off the shell of the kernel which has the same properties as the covering on beans and garbanzos.
yer pop
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