{"id":873,"date":"2011-11-17T04:59:59","date_gmt":"2011-11-17T04:59:59","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=873"},"modified":"2012-03-28T23:45:26","modified_gmt":"2012-03-28T23:45:26","slug":"the-perfect-soft-polenta","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=873","title":{"rendered":"THE PERFECT SOFT POLENTA"},"content":{"rendered":"

When I was growing up dishes made with cornmeal were “winter dishes”.\u00a0 The wood-burning stove crackled.\u00a0 The kettle always steamed.\u00a0 Out of the oven came “toad-in-the-hole” – plump little sausages baked in cornmeal bread, \u00a0 johnny cake – cornbread squares\u00a0 smothered in butter and lavished with Canadian maple syrup, and cornbread spiced with red peppers.\u00a0\u00a0 I\u00a0 love cooking and baking with cornmeal!!<\/p>\n

For supper last night I made one of my favorite “go to” chicken dish, Chicken Provencal.\u00a0\u00a0\u00a0 It’s such an easy dish to whip up, and the flavours are addictive.\u00a0 I had made a generous amount of the sauce and felt it required something other than the ubiquitous pasta.\u00a0 Polenta , a creamy, soft polenta.\u00a0 This recipe does not require standing over the polenta pot stirring, stirring, stirring, until it is done.\u00a0 It does take around 45 minutes so time it to hit your plates and the dinner table.\u00a0 Polenta waits for no man – or woman.<\/p>\n

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SOFT CREAMY POLENTA (for two hungry souls)<\/strong><\/p>\n

2\u00a0 1\/4 cups flavor filled chicken stock<\/p>\n

1\/2 cup cornmeal<\/p>\n

salt and\u00a0 white\u00a0 pepper<\/p>\n

1\/2 cup grated Parmigiano-Reggiano<\/p>\n

1 or 2 tablespoons butter.<\/p>\n

Bring the chicken stock to a boil. \u00a0 Add a little salt to taste.\u00a0 Gradually whisk in the cornmeal.\u00a0 Continue whisking for a minute or so.\u00a0 Reduce heat to a low simmer and cover.\u00a0 Set your timer for 11 minutes.\u00a0\u00a0 Whisk again for about one minute.\u00a0 Recover.\u00a0 Set timer for another 11 minutes.\u00a0 Do this four times for a total of 44-45 minutes.\u00a0 Be sure to scrape the bottom of the pan when whisking\u00a0 as polenta as a tendency to cling there.\u00a0\u00a0 Now whisk in the butter and cheese.\u00a0 Taste for seasoning and add more salt, and freshly ground white pepper.\u00a0 Spoon a generous amount onto your plate and top with the chicken and sauce.<\/p>\n

If you have left over polenta spoon it into a flat baking dish.\u00a0 It\u00a0 will set almost immediately.\u00a0 Refrigerate.\u00a0\u00a0 Left over polenta is delicious grilled.<\/p>\n

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THE PERFECT SOFT POLENTA<\/span><\/span><\/td>\n\n
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Recipe Type: Cornmeal quick bread<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 15 mins<\/span><\/div>\n
Cook time: 45 mins<\/span><\/div>\n
Total time: 1 hour<\/span><\/div>\n
Serves: 2<\/span><\/div>\n
“toad-in-the-hole” – plump little sausages baked in cornmeal bread, johnny cake – cornbread squares smothered in butter and lavished with Canadian maple syrup<\/span><\/div>\n
Ingredients<\/div>\n