Polenta Recipe - Cooking Index
Polenta Recipe - Cooking Index
For quail roasted in polenta (see recipe), immediately pour polenta into the prepared baking dish. "Semolina is finely ground durum or other hard wheat that is used in pasta-making," Hibler writes. "In this recipe, it is mixed with cornmeal to make a softer-textured polenta. If you wish, substitute another 1/2 cup cornmeal for the semolina."
Courses: Side dish| 4 cups | 948ml | Homemade chicken stock |
| Or reduced-sodium chicken broth | ||
| Coarse salt | ||
| 1/2 cup | 31g / 1.1oz | Cornmeal |
| 1/2 cup | 118ml | Semolina |
| 1/2 cup | 99g / 3.5oz | Freshly grated Parmigiano-Reggiano |
| Cheese | ||
| 2 tablespoons | 30ml | Unsalted butter |
Heat stock and 1/2 teaspoon salt in a 2-quart saucepan over medium heat until almost boiling. Reduce the heat to a simmer. Combine cornmeal and semolina; slowly stir into hot stock, stirring constantly with a wire whisk. To avoid lumps, continue stirring until mixture begins to thicken, 24 to 25 minutes. Remove from heat; stir in the cheese and butter. Season with salt, if necessary.
Yields 6 servings.
Source:
St. Louis Post-Dispatch - 12-07-1998
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.