Recipe: Polenta
A staple of Italian Jewish cooking
By Joyce Goldstein
Reprinted with
permission from Cucina Ebraica: Flavors of the Italian Jewish Kitchen (Chronicle Books).
Polenta is a basic accompaniment for many Italian Jewish
dishes. It can be served warm, soft, and comforting as porridge, unadorned or
enriched with butter or cheese. Or it can be allowed to firm up and then cut
into slices to be baked, fried, or grilled.
SERVES 3 TO 4
1 cup polenta (not instant)
1 teaspoon salt, plus salt to taste
4 cups water or as needed
3 to 4 tablespoons unsalted butter (optional)
1/3 cup grated Parmesan cheese (optional)
Combine the polenta, one teaspoon salt, and water in a
heavy-bottomed saucepan and place over medium heat. Bring to a gentle boil,
whisking occasionally. Adjust the heat to maintain a gentle simmer and cook,
stirring often, until very thick and no longer grainy on the tongue, about 30
minutes. If the polenta thickens too quickly but still feels undercooked and
grainy, stir in some hot water and continue to cook until it is cooked through
and soft. Season to taste with salt and add the butter or cheese, if desired.
Serve
warm right out of the pot. You may hold it over hot water in a double boiler
for a half hour or so, adding hot water as needed to keep it soft and
spoonable. Or pour the polenta out onto a buttered or oiled 9-by-12-inch baking
pan or baking sheet, let cool, cover, and refrigerate until fully set. Cut the
polenta into strips or triangles while it is still in the pan.
To sauté, cook the polenta strips or triangles over high
heat in clarified butter or olive oil in a nonstick or cast-iron frying pan
until golden on both sides.
To bake, preheat an oven to 400 degrees F. Place the polenta
strips or triangles in buttered gratin dishes and sprinkle with grated
Parmesan cheese. Bake until golden and crusty, 20 to 30 minutes.
To deep-fry, coat the strips or triangles with flour, then
beaten egg, then bread crumbs. Deep-fry a few pieces at a time in olive oil
heated to 350 degrees F. Drain on paper towels. Serve hot.
Joyce Goldstein is the
author of many cookbooks and also works as a consultant to restaurants and
cooking instructor.
Reprinted with
permission from Cucina Ebraica: Flavors of the Italian Jewish Kitchen (Chronicle Books).
