Cookbook | Vegan cuisine | Side dishes | Recipes
Polenta
In a heavy Saucepan, bring the water to a boil. Add the salt. Stiring constantly with a stainless steel whisk, pour the cornmeal into the water in a steady stream. Reduce heat to a slow simmer and keep stirring with the wisk until start to boil with bubbles, then cover and continue to cook, stirring every 2-3 minutes with a wooden spoon, always in the same clockwise direction. The time necessary for the porridge to be correctly cooked and thus well digestable is 45 minutes.In case the poridge gets too thick add some hot water or skimmed milk, to obtain a more creamy porridge.Check frequently if more salt is needed.For eating polenta hot from the pan, put a tablespoon of water on a ceramic deep dish and scrape the polenta into it, serving it with a big wooden spoon.To eat it roasted scrape the polenta into a non-stick pan or ceramic dish (or some container which will release it when it cools). Cool completely. The polenta will be like a loaf. To serve it, cut into slices, heat in the oven or grill it & serve with whatever topping you desire.Even the polenta leftover from serving it as hot sidedish is usable, cut in slices and grilled
Boil the water on the stove. Pour it into a large microwave-safe bowl & add the salt. Stiring constantly, pour the cornmeal into the water in a steady stream. Cook the polenta in a Microwave oven on medium power for (2–5 minutes, longer for a larger serving). Remove from the microwave & stir vigourously. It will not cook evenly & this stirring helps prevent lumps. Repeat this process until the polenta is thick & then proceed as above.
Boil the water, toss in the salt & cornmeal & microwave on medium power for 5–8 minutes (depending on quantity). Remove from microwave & stir like crazy to smash all of the lumps. Repeat if you need to thicken it some more, stir, and live with the few remaining lumps.
