I use Barbara Kafka's microwave cookbooks a lot, as much for her innovative
techniques as for the recipes. This first recipe I found on the Web and it
reminded me of when I used to make Kafka's when I first got a grill pan.
I haven't tried the first recipe but I have made Kafka's larger recipe. I'm
going to make a small amount in a few minutes to play with later tonight.
If you try this in the microwave, I hope you'll enjoy the miracle of almost
no stirring as I did the first time :-)
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Janet
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Microwave Polenta
(found on the Web)
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1 cup liquid (water, stock, etc.)
1/4 cup cornmeal
salt
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Microwave on high three minutes, stirring twice. Let sit about four
minutes for firm polenta.
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kwvegan vegan
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MICROWAVE POLENTA
(from "Microwave Gourmet Healthstyle Cookbook" and "Microwave Gourmet"
by Barbara Kafka)
serves 1-2
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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)
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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.
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BUTTER? versions using butter add 1 T. per 1/4 c. raw polenta
added after cooking, before standing time.
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ADDITIONS? can add cheeses (1+ T. softened gorgonzola per T. cornmeal
in soft), herbs, chipotle paste, -- anything to flavor, really
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3-4 servings:
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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.
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8 servings:
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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.