Polenta is bascially as my mother calls it "corn meal mush" -- Growing up, my
Noni did a lot with polenta -- sometimes we would have it hardened with
sausage and tomato sauce over it -Martha
2 cups milk (whole milk)
1 1/2 teaspoons salt
1 teaspoon minced fresh rosemany or 1/4 teaspoon dried rosemary leaves,
1/2 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1 chicken flavor-bouillon cube or envelope
extra virgin olive oil
2 cups yellow cornmeal
minced sage for garnish
Line 15 1/2 by 10 1/2 inch jelly roll pan with plastic wrap. In 4 quart
saucepan over medium high heat, heat milk, salt, rosemary, sage, chicken
bouillon, 1 tablespoon extra virgin olive oil, and 4 1/2 cups water to
boiling. Reduce heat to low, gradually sprinkle in cornmeal, stirring
constantly with wire wisk or wooden spoon (my favorite -- I use one that
belonged to my Noni) to prevent lumping.
Cook 5 to 8 minutes until mixture is thick and all liquid is absorbed. Spoon
cornmeal mixture evenly into jelly-roll pan - set aside 10 minutes or until
polenta is set and firm. If not servin right away, cover and refrigerate.
ALLOW 20 MINUTES BEFORE SERVING
2. Preheat broiler. Remove polenta from jelly-roll pan, discard plastic
wrap. Cut polenta lengthwise into thirds, cut each third crosswise into 4
triangles (48 triangles in all).
3. To garnish polenta triangles, brush triangles with 1 tablespoon extra
virgin olive oil: top each with some minced sage. Place triangles on 2
large cookie sheets.
4. With rack about 5 to 7 inches from source of heat, broil polenta 5-10
minutes until lightly browned and heated through.
Enjoy -- of course today you can buy polenta already made - but the smell of
it cooking with the herbs is wonderful!