Simmer, whisking contstantly, unitl the polenta starts to thicken about 2
br>Serve chicken over soft polenta pour some sauce over the
asily.
Variations:
Soft Polenta: Use polenta directly out of the
eaves and gradually whisk in polenta, stirring with a wooden spoon
auce is simmering, prepare the polenta by bringing water to a
ncovered 50-60 minute until polenta is very thick, stirring frequently
aintain slow bubbles.
Stir polenta constantly with wooden spoon until
Several hours or the day before serving, prepare polenta.
In 3-quart microwave-safe bowl, with wire whisk, beat water, cornmeal and salt.
Cover and microwave on High (100%) for 12 minutes, beating every 3 minutes until smooth.
Uncover and microwave on High 10 minutes, beating midway until well combined.
Spread polenta evenly in lightly oiled 8 1/2 x 4 1/2-inch loaf pan.
Let cool to room temperature, then cover and refrigerate overnight.
old.
Cut the chilled polenta into 12 squares, like you
n a large saucepan; pour polenta slowly into boiling water, whisking
For the polenta:
Bring water to a
he butter into the cooked polenta. Set pan aside, but cover
FOR POLENTA CAKES:
Combine milk, water,
eserve until complete with the polenta and shrimp portion of this
igh.
Add 1 cup polenta/ cornmeal gradually, stirring until it
oil. Slowly whisk in the polenta. Turn heat to low, and
n.
Transfer the hot polenta to the prepared baking dish
et aside.
MAKE THE POLENTA:
Combine water and salt
uart heavy pot, then add polenta in a stream, stirring with
ot, combine olive oil and polenta.
Cook over med-high