Comment: Polenta can be served creamy or fried, here it is served creamy.
There are quick polentas, I always choose polenta "standard" medium grain that cooks in 15 to 20 minutes.
Then comes the choice of the liquid:
- salt water
- chicken broth
- vegetable broth
My choice is usually chicken broth (50%), milk (50%). Now, so that the liquid is salty enough, I use a chicken broth a little saltier than normal, since the milk is not.
It is then necessary to check, for the polenta used, the ratio between the liquid and the polenta. According to packets it takes 4 to 4.5 times the weight of the polenta in liquid. 4 times is definitely not enough, even with 4.5 times, it is almost always necessary to add some water during cooking, I guess it depends of the kind of polenta used.
For the grilled version, pour the hot polenta on a buttered pie plate (mine is 28 cm in diameter [11"]) and requires 3 to 4 portions of polenta. Allow the polenta to cool for 1 to 2 hours. Cut into rectangles or triangles of 5 to 7 cm on the side and fry in a hot pan with a little EVOO or on a well greased griddle on the barbecue for about 5 minutes on each side.
Ingredients: (per person)
polenta 60- g
15+ g Parmigiano Reggiano finely grated
liquid (see text)
opt: 1 branch of thyme and / or 1 bay leaf (for 2 or 3 people)
Prepare the required amount of polenta, then prepare 4.5 times this weight in liquid.
Put the liquid in a saucepan, make sure it's salty enough, and bring to a boil.
Reduce heat then add SLOWLY the polenta while stirring, and reduce heat as soon as it starts boiling again. Pepper, then stir frequently for 15 to 20 minutes (if necessary, add a little water during cooking).
Turn off the heat and add the grated parmesan (slowly), a knob of butter, stir and let stand a few minutes before serving.
Goes well with a fricassee of mushrooms.