Serves 6-8
2 teaspoons salt
2 cups cornmeal
1/4 cup olive oil for frying
Heat a large heavy pot with the 2 quarts of water, add the salt and bring to a boil over high heat. As soon as the water comes to a gentle simmer start pouring in the cornmeal in a steady stream, stirring constantly with a wooden spoon to avoid lumps for 3 minutes. Lower the heat and cook for about 20 minutes or until is thick.
Pour polenta into a buttered baking dish and spread evenly. Cook until firm. Cut into sure 12-16 triangles. In a skillet, hit the olive oil over medium-high heat and brown the polenta triangle on both sides.
Sautéed mushrooms
Yields about 2 cups
2 tablespoons olive oil
1 garlic clove
3 cups sliced fresh mushroom
salt and freshly ground pepper to taste
Heat oil in the skillet over medium and sauté the garlic and mushrooms, stirring frequently until soft. Seasoned with salt and pepper. Remove from the heat and keep warm.
Serves over the polenta triangles.
Recipe comes from "master Chefs Cook Kosher" by Judy Zeidler.
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