I make this very often and would NEVER again stand at the
stove stirring constantly ...
.
.
MICROWAVE POLENTA
(from "Microwave Gourmet Healthstyle Cookbook" and "Microwave Gourmet"
by Barbara Kafka)
serves 1-2
.
1 cup liquid (water, stock, etc.)
3 T. per c. water for soft and 5 T. per c. water for firm polenta)
1/4 t. or less salt
(B. Kafka adds few grinds pepper after cooking, before standing time)
.
Microwave on high 1'30" uncovered; cover w/ paper towel and cook
for another 1'30". Eat soft polenta hot or, with firm, put in loaf or
spread flat, cool and chill firm to cut into slices or into cookie cutter
shapes to grill and stack (can chill in jelly roll pan..whatever).
.
BUTTER? versions using butter add 1 T. per 1/4 c. raw polenta
added after cooking, before standing time.
.
ADDITIONS? can add cheeses (1+ T. softened gorgonzola per T. cornmeal
in soft), herbs, chipotle paste, -- anything to flavor, really
.
.
3-4 servings:
.
in 8 cup measure: 2 1/2 c. water, 1/2 c. cornmeal (add 2 T. for firm),
1 t. kosher salt (a little less?) ...
Cook 5 minutes., stir, cover with paper towel and cook 5 more minutes.
.
8 servings:
.
in 2.5 qt souffle dish: 4 c. water, 3/4 c. cornmeal for soft (1 1/4 c. for firm),
2 t. kosher salt (a little less), cook 6 minutes, stir, cover with paper towel
and cook 6 more minutes (9 in smaller oven) for soft, 12 minutes uncovered
for firm. Stir in 1/8 t. pepper (and butter, cheese, etc.), let stand 3 minutes.
Serve soft polenta hot, spoon/pour firm into loaf pan or spread flat to cool, then chill to very firm for slicing.