Polenta Cristini [19-9-15]

Polenta Cristini

A richly texture, flavorful dish. A great tradition of northern Italy.


7 cups water
2 teaspoons salt
2 cups Italian polenta
1/4 cup un-salted butter, cut into slices
1/2 cup freshly grated Paramesan-Regggiano cheese


In a heavey sauce pan over high heat, bring the water to a rolling boil. Add the salt and stir with a wooden spoon, slowly add the polenta sirring until it is well blended. Continue to stir to keeps lumps from forming. Reduce the heat until the polenta bubbles occasionally.

Continue to cook, stirring until it thick, smooth and creamy, 20-25 minutes. When the spoon can stand upright on its own, take off the heat and add the butter one slice at a time while stirring. Then stir in 1/2 of the Parmasean cheese. On a baking sheet, spread out hot polenta about 1/4" thick. Let stand 30-40 minutes until set. Cut into 1 1/2" by 2 1/2" rectangles. Serve. As an appetiser, or to accompany soup, salad or an entree.

If I am cooking on the gill, when the fish or meat is done, I will put these on for 1 minute on each side.

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