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1. Cooking Equipment Material Choices

2. Macadamia Nut-Crusted Chicken Breasts with Lemongrass-Coconut Emulsion

3. Basic Polenta

4. Swedish Dill Bread

Book Description

A must-have reference for those setting up their first kitchen, updating a kitchen, or just learning to cook, The Essential Kitchen provides expert guidance on topics such as the advantages of using copper, cast iron, or nonstick pots and pans; the purposes of different types of knives, and techniques for chopping herbs. As an added bonus, recipes from some of the world's best-known chefs are featured throughout.

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The Essential Kitchen : Basic Tools, Recipes, and Tips for a Complete Kitchen

Authors: CHRISTINE MCFADDEN

Date: May 2000

ISBN: 084782263X

Publisher: Rizzoli

Spiral-bound

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Polenta is a mild-tasting grain with a deeply satisfying flavor. Cooked to a porridge-like consistency it can be served wet, like mashed potatoes, or cooled and cut into shapes, then broiled or fried until crisp--delicious for mopping up tasty juices and gravy.

Polenta is traditionally made in a special pan, but a large, heavy-based saucepan makes a good substitute. The hot mixture will spurt upward as it cooks, so use a long-handled wooden spoon to avoid being scalded.

Servings: 4

• Tools

• polenta pan or large, heavy-based saucepan

• long-handled wooden spoon

• wooden board or wide, shallow pan

• flexible metal spatula

• Ingredients

• 7 cups water

• 1 tsp. salt

• 2 1/2 cups polenta

1. Bring the water and salt to a boil in a polenta pan or large saucepan, then turn clown to a medium simmer.

2. Stirring with one hand, use the other to add the polenta in a steady stream, holding your fist in a funnel shape.

3. Continue to add the polenta, making sure each fistful is absorbed before adding another.

4. Traditionally, polenta is stirred in one direction only.

5. Polenta is best stirred for up to 20 minutes. It is cooked when it comes away from the side of the pan.

6. To serve polenta wet, simply spoon it into a serving dish. Otherwise, pour it onto a board or a wide, shallow pan, level the top with a wet spatula, and allow to cool and firm before frying or grilling

More From This Book:

1. Cooking Equipment Material Choices

2. Macadamia Nut-Crusted Chicken Breasts with Lemongrass-Coconut Emulsion

3. Basic Polenta

4. Swedish Dill Bread

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