Polenta

This recipe is amazing. It WORKS!! I know some of you have made polenta and remember it taking forever to cook! I know I've been burned by those blasted little hot bits of corn as it bubbles and pops in the pot. NO MORE!! Rob discovered that the best way to make polenta is in the microwave. I know....that seems like cheating. But, it works! It's cleaner, quicker and creamier than the stove top method and we don't care who knows it!

This recipe is from the NY Times and we have used it since the day it was printed.  

FOR THE MICROWAVE POLENTA

  • ¾ cup polenta
  • ¾ teaspoon salt
  • 3 cups water
  • 1 tablespoon unsalted butter

PREPARATION

Combine the polenta, salt and water in a 2 1/2- to 3-quart microwave-safe bowl, and stir together. Cover the bowl with a plate, and place in the microwave. Microwave on high for eight minutes. Remove from the microwave carefully, wearing oven mitts, as the bowl will be quite hot. Carefully remove the plate from the top, and allow the steam to escape. Stir in the butter, and mix well with a fork. Cover the bowl again with the plate and return to the microwave. Microwave on high for three minutes. Again, remove from the microwave carefully, wearing oven mitts. Carefully remove the plate from the top, and allow the steam to escape. Stir the polenta, and return to the microwave for three more minutes. Carefully remove from the microwave. Stir and serve, or pour into a lightly buttered bread pan and allow to cool, then slice and grill or sear in a lightly oiled pan.

Tips

  • Variation:Polenta With Parmesan When you remove the polenta from the oven, stir in 1/3 cup freshly grated Parmesan. Serve at once. I like to grind a little black pepper over the top.
  • Advance preparation: If you are serving polenta hot with a topping, it’s best to serve it when it comes out of the oven, allowing it to sit for five minutes at most. Martha Rose Shulman can be reached at martha-rose-shulman.com.