polentacakes

Polenta Cakes

Polenta is a common staple of Italian families and is used for more than free standing courses. It is also a popular appetizer or can be eaten as a quick and easy snack.

Polenta, often referred to as Mush, is made from corn meal. I recommend Stone Ground, which is not refined, has more glutten, and has a richer flavor than de-germinated corn meal. Some of the old timers use chicken stock instead of water. Although store bought, ready-made Polenta in plastic sleeves is available, nothing beats the taste of fresh ingredients.

Ingredients

3 1/2 cups water*
1 cup polenta*
1 tsp salt
2 ounces butter
2 Tablespoons grated cheese

Bring two and one half cups of the salted water to a boil in a large saucepan. Mix the corn meal into one cup of cold water. Slowly wisk in the cold water and polenta mix into the boiling water. As soon as the water and cornmeal is mixed, lower the heat and continue stirring with a long handled wooden spoon. Stir until the batch thickens.This will take at least 30 minutes. When you achieve the correct consistency, gently fold in the butter and grated cheese.

* The amounts of liquid and corn meal used in this recipe may vary upon how thick you desire the batch to be. These amounts are only starting points and you will learn with experience. The technique of adding the corn meal to a cup of cold water before the entire mixture is whisked together is helpful in preventing initial clumping.

For making baked, grilled or broiled polenta triangles, cool the batch for about 20 minutes, then chill in the refrigerator until firm. Then cut into triangles or use a cookie cutter for whatever shape you like, and sprinkle with a good grated cheese. If the mix is firm enough, they can be easily grilled. Baking or broiling until the skin becomes slighly golden brown and firm is easier than grilling. Serve them hot and sprinkle on more grated cheese immediately before serving. They can also be refigerated or frozen for future use.