Love polenta but often don’t have the patience to stand and stir for ages, the desire to be splattered with volcanic corn meal as it cooks or the energy to scrub the cooked-on residue from the bottom of the saucepan? Here’s a breakthrough method for you.
While flipping through Stephanie Alexander’s wonderful, The Cook’s Companion, I came across a ‘no mess polenta’ recipe where it is ‘steamed’ in liquid in a big, covered heatproof bowl sitting over a saucepan of simmering water. A quick stir every 20 minutes during the 90-minute cooking time and that’s it.
I like to cook my polenta in lovely homemade chicken or vegetable stock and finish it off with butter or olive oil and often, freshly grated parmesan, but if you’re not using stock, make sure you season your polenta very well.
If you’re serving soft polenta, it can be held in the covered bowl over the stockpot, for 10-15 minutes without setting, giving plenty of time to organise whatever deliciousness you’ve prepared to go on top.
Or pour your freshly cooked polenta into an oiled tray, allow to set then cut into wedges, brush liberally with olive oil and roast in a hot oven until crisp on the outside and deliciously soft on the inside.
I served it this way recently, richly flavoured with lots of parmesan, to a friend who says he doesn’t like polenta. Now he’s a convert.
Hope you’ll be converted too.
Rosie
NO MESS POLENTA
Serves 8-10
350 gm polenta
2 litres boiling water or stock
2 teaspoons salt
Freshly ground black pepper
70 gm unsalted butter or 3 tablespoons olive oil (optional)
200 gm freshly grated parmesan (optional)
Select a minimum 3 litre capacity, heatproof bowl which will fit snuggly over a stockpot.
Fill the stockpot two thirds full with water and bring to the boil.
Pour the 2 litres of boiling water or stock into the heatproof bowl and add the salt. Pour the polenta into the bowl in a steady stream and whisk, until it thickens evenly, for 4-5 minutes.
Cover with a large sheet of foil, tucking the edges in well to create a seal.
Adjust the heat under the stockpot to maintain a steady simmer and cook for 90 minutes, removing the foil and stirring very thoroughly every 20 minutes, being very mindful not to burn yourself on the steam and resealing the foil well after each stirring.
At the end of cooking, add the butter or olive oil and parmesan if using, taste and adjust seasoning if necessary.
Serve the polenta soft at this stage or pour into an oiled tray and allow to set. Cut into wedges, brush with olive oil and bake or fry till crisp on the outside. Serve immediately.