Basic Polenta
This is a starting recipe that can be used to match almost any wine,
depending what you add to it or put over it.
 Serves 8-ish, 1 hour of prep.
                      -  I n g r e d i e n t s  -
Polenta - 1 cup of organic yellow corn coarsely ground
Water - 6 cups, 5 1/2 initially
Salt - start with 1 tsp.
Garlic - at least 1 clove, not more than 3
Egg substitute - 1/2 cup, diluted with a 1/2 cup of water
Low or Non-Fat Cheese - 1/2 to 3/4 cup, some of it Parmesan flavor

                     - T h e   M e t h o d  -
In your non-stick pot with a lid, put in the 5 1/2 c of water and bring to a boil.
 Add Salt starting with 1tsp.  Add 1 c of polenta slowly while stirring.  Bring
back to a boil, stirring frequently.  Keep stirring until the polenta
                                                                                          
 -over-


comes to the surface and stays up.  Now you can turn down the heat little
by little until it gets to low.  This is where I part with tradition, without stirring
it anymore I just put on the lid and let the corn continue to re-hydrate.  In 15
min turn on the heat to medium for another 5 mins.  It should be thick but
not stiff, adjust with water.  Let it sit again for another 15 min with no heat.  
Now you are about 40 minutes into it and the polenta has cooled.  Add the
'cheese', garlic, and egg substitute.  With
no heat, mix in the 1/2 to 3/4 cup
of  'cheese' and 1/2 c of 'egg', dilute it with 1/2 c of water. Stir it in without
any heat.  If the polenta is too hot, then the egg will cook immediately; the
egg in solution is what gives the polenta the creaminess without the
un-godly amounts of butter and cheese.  Turn the pot back onto medium
and heat through. You are now ready to take it in any direction.

From the kitchen of Bruce & Krassimira Rector and Ooh & Ahh Winery
                                          o o h a n d a h h . c o m

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