Thursday, February 7, 2008


Here is the way I make it:

Mix at a ratio of 1 cup of polenta (corn meal) to 3 cups of cold water in a pot like you would use to boil pasta. I find mixing in cold water avoids the lumps as most receipes tell you to put the polenta into boiling water. Bring the mix to a boil, then that's right stir for half an hour or so, if you are adept you can do other things along the way. The polenta is done when you have a nice think mixture that pulls away easily from the side of the pot. When almost done ad some butter, salt and some gratted cheese. You can serve as is or top with lots of things, like a nice meat and gravy. Or fry up some sausages with some sauteed onions, pour the polenta onto a big round platter, put the sausage and onions and all the greasy drippings on the middle of the polenta, top with grated cheese, meat eaters love this. Save the left over polenta in a square dish put it in the fridge and it will firm up then you can slice it and grill it.

Here there often these little festivals they call Sagras, they are usually at a church or some other organization. The main thing they do is serve food. Polenta in always on the menu along with grilled pork chops, sausages, and sausage patties and sometimes a type of stu or goolash made with deer meat. And of course beer and wine. They cook the polenta in huge copper pots set on a wood burning device. Somehow it always tastes better that way.

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