Servings: three to four as a side dish.
Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if you’re making polenta to use a few days from now—it will keep better this way. If you’re doubling the recipe, double the cooking time.
For soft polenta use 5 or 6 cups liquid; for firm polenta that can be cut out into shapes or sliced, use 3 to 3-1/2 cups liquid.
Polenta used to be a once or twice a year thing just because it’s such a pain to stand and stir, stand and stir. And definitely never a summer dish because it was just miserable standing over the pot. This works PERFECTLY and we’ve had it three times in 6 weeks. I made a few minor alterations. Two heaping tablespoons of dry soy milk (far creamier than premixed soy milk and not sweet). 4 cups water. I doubled the salt. We’re Southerners what can I say. Some fresh rosemary and olive oil as the fat. So easy and so delicious. Tonight I added a little black truffle shavings and some vegan goat cheese. Spectacular.
This is now in my top ten go-to recipes, it’s too easy. I didn’t use a nonstick skillet, just a small casserole, uncovered. I started it and then prepped the rest of the meal. Tonight it was sautéed prawns with garlic and grated lemon zest, but it would be equally great with so many other meats, fish and poultry. This is even easier than pasta, and healthier for me, as a diabetic.
This has been my go-to recipe for polenta since it first appeared in Fine Cooking. It can take a few minutes longer, depending on the grind of your polenta and the temperature of your water/milk. You can speed it up a bit by microwaving your milk/water mixture to take the chill off of it. A lot happens in the last 10-15 minutes in the oven, so be patient! But if you have 50 minutes to wait, it's the easiest way to make polenta.
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