INGREDIENTS
2 cups coarse stoneground yellow cornmeal (see note)
Kosher salt and ground black pepper
DIRECTIONS
Heat the oven to 375°F with a rack in the lower-middle
position. In a large Dutch oven, whisk together
the cornmeal, 1½ teaspoons salt and 11 cups water. Bring to
a gentle simmer over medium-high,
stirring frequently to prevent clumping. Transfer the pot,
uncovered, to the oven and bake for 1 hour.
Remove the pot from the oven. Carefully whisk until smooth
and use a wooden spoon to scrape along
the bottom and into corners of the pot. Return, uncovered,
to the oven and cook until the cornmeal is
thick and creamy and the granules are tender, another 10 to
30 minutes, depending on the cornmeal
used.
Remove the pot from the oven. Vigorously whisk the polenta
until smooth and use the wooden spoon
to scrape the bottom, sides and corners of the pot. Let
stand for 5 minutes. e polenta should thicken
just enough for a spoon to leave a brief trail when dragged
through; whisk in additional water if needed
to adjust the consistency. Taste and season with salt and
pepper. Serve immediately.
Goes great with the Milk Street Tuscan Beef!
Both recipes from this episode of Milk Street TV.
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