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So simple, yet it made me happy: a sharp chef's knife, a wooden cutting board, a
- Thread starter marilynfl
- Start date
Carlo Middione's Polenta Facile >> cooked in a double boiler
(I simply CAN'T say this name without thinking "FRA-JILL-A" from "A Christmas Story and the "fragile" leg lamp.)
These turned out perfectly creamy...and I didn't have to ANYTHING other than give it a stir every 30 minutes. I ended up cooking it for 2 hours and an quite happy with this method.
Used 1 cup of coarse grits (Thank you, Early Girl in Asheville) with 1 quart of liquid. I did manage to screw it up a bit (I am, after all...me) by finding home-made chicken broth in the freezer and using that for part of the 4 cups of water, but then still add 1/2 TBL of salt. So the end result was a bit salty. I tempered that with the dregs of heavy cream I had left over.
And having donated my unused double boiler years ago, I had to jerry-rig one with Cuisinart stock pot, a large glass bowl, a ring of aluminum foil around the bowl edge to help nest better and a dinner plate pressed on top as cover.
Not as pretty as Carlo's (see next link) but it worked and that's all that mattered.
http://food52.com/recipes/21119-carlo-middione-s-polenta-facile
(I simply CAN'T say this name without thinking "FRA-JILL-A" from "A Christmas Story and the "fragile" leg lamp.)
These turned out perfectly creamy...and I didn't have to ANYTHING other than give it a stir every 30 minutes. I ended up cooking it for 2 hours and an quite happy with this method.
Used 1 cup of coarse grits (Thank you, Early Girl in Asheville) with 1 quart of liquid. I did manage to screw it up a bit (I am, after all...me) by finding home-made chicken broth in the freezer and using that for part of the 4 cups of water, but then still add 1/2 TBL of salt. So the end result was a bit salty. I tempered that with the dregs of heavy cream I had left over.
And having donated my unused double boiler years ago, I had to jerry-rig one with Cuisinart stock pot, a large glass bowl, a ring of aluminum foil around the bowl edge to help nest better and a dinner plate pressed on top as cover.
Not as pretty as Carlo's (see next link) but it worked and that's all that mattered.
http://food52.com/recipes/21119-carlo-middione-s-polenta-facile
Scroll down to check out Carlo's Lamborghini *double boiler.* Only the Italians can make art with
kitchen utensils.
Well, the Swedes are pretty amazing too.
Oh, and Moroccan coffee pots...
And Japanese serving dishes...
http://food52.com/blog/5987-carlo-middione-s-polenta-facile
kitchen utensils.
Well, the Swedes are pretty amazing too.
Oh, and Moroccan coffee pots...
And Japanese serving dishes...
http://food52.com/blog/5987-carlo-middione-s-polenta-facile
I hate to have to correct you....
... but I must say you are going at it wrong.
Please click on the link and get yourself the right tool for the job. Then, my dear, only then you can say you NAILED IT.
smileys/wink.gif
http://www.amazon.com/SE-784EC-Digital-Caliper-Metric/dp/B003MA08VQ/ref=sr_1_2?ie=UTF8&qid=1436708598&sr=8-2&keywords=caliper
... but I must say you are going at it wrong.
Please click on the link and get yourself the right tool for the job. Then, my dear, only then you can say you NAILED IT.
smileys/wink.gif
http://www.amazon.com/SE-784EC-Digital-Caliper-Metric/dp/B003MA08VQ/ref=sr_1_2?ie=UTF8&qid=1436708598&sr=8-2&keywords=caliper
I sort of take it that you don't find coarse cornmeal (grits) in FL. I think you
have that wonderful home in NC also now. Go to BiLo and get some of their Lakeside grits--the white are exceptionally good and the yellow are "polenta" for all intents and purposes. Cheap also. Just an FYI. ;o)
These are not super coarse, I will say. If you want really coarse cornmeal, I find it in the Latino section of my supermarkets.
have that wonderful home in NC also now. Go to BiLo and get some of their Lakeside grits--the white are exceptionally good and the yellow are "polenta" for all intents and purposes. Cheap also. Just an FYI. ;o)
These are not super coarse, I will say. If you want really coarse cornmeal, I find it in the Latino section of my supermarkets.
colleenmomof2
Well-known member
Totally can relate!
Just hacked out Briami and had to check my thicknesses - after everything was cut. S-M-I-L-E! Colleen
Just hacked out Briami and had to check my thicknesses - after everything was cut. S-M-I-L-E! Colleen
colleenmomof2
Well-known member
Facile? Not so facile
Is it really, really worth rigging up a double boiler for? I'll do it because I love good polenta, I have coarse grits, and the every-30-minute stir is appealing.
Come on, it is really? smileys/wink.gif Colleen
Is it really, really worth rigging up a double boiler for? I'll do it because I love good polenta, I have coarse grits, and the every-30-minute stir is appealing.
Come on, it is really? smileys/wink.gif Colleen
I thought it was worth it. I've always cooked mine on the stove top and it dries
out much quicker, so I have a hard time cooking it long enough. Just pick a time when you're doing something else and set a timer. That's what I did.
I even froze half and thawed/zapped it for dinner last night. Still good.
I didn't notice that the Carlo version says to have the water touching the bottom. I've NEVER used a double boiler where the water touches, so I didn't. And it still worked.
out much quicker, so I have a hard time cooking it long enough. Just pick a time when you're doing something else and set a timer. That's what I did.
I even froze half and thawed/zapped it for dinner last night. Still good.
I didn't notice that the Carlo version says to have the water touching the bottom. I've NEVER used a double boiler where the water touches, so I didn't. And it still worked.