Text 22870, 111 rader
Skriven 2012-03-26 04:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Cuisine 125
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Cheddar Polenta *
 DD>  Categories: Five, Cheese, Vegetables, Dairy
 DD>       Yield: 4 servings

 DD>   A northern Italian staple, polenta is simply cornmeal-this
 DD>   one is enhanced with Cheddar cheese.

 DD>   * Is this really cheese grits? - UDD

 RH> Basically, yes. But don't let the secret out. (G) Seriously, usually
 RH> grits are made from white corn, not yellow and it's a finer grind than
 RH> what's used for polenta.
 
I always thought that grits were from dried hominy - in which, after being
mistreated with lime and such gives up it's yellow colour. But, no matter, corn
meal mush is corn meal mush no no matter how it's tarted up with different
names and such.   Bv)=

"American colonists, who were unfamiliar with corn, had to learn from the
native Indians how to make the tough grain edible. The pioneers prepared the
corn by soaking the kernels in a weak wood-based lye until the hulls floated to
the surface. They called this dish samp. The name "hominy" came from an
Algonquin Indian word that meant something that had been ground, beaten or
treated.

"Hominy refers to corn kernels without their germ and their hull, or bran. The
germ and hull might be removed by soaking the corn in a special type of
solution or by crushing the kernels and then sifting out the germ and hull.
This food can be served whole or ground, and it can be served as a cereal or as
a vegetable. It also can be pressed into patties and fried. This dish is
especially popular in the southern United States.

"Samp is another name for coarsely ground hominy. Hominy that has been ground
into small grains is often called grits, hominy grits or little hominy. In some
places, when the kernels are whole, it is called posole."
http://www.wisegeek.com/what-is-hominy.htm

"Polenta translates as corn meal mush, but it's much more. It's the staple food
of the north, where it still outshines pasta, and can be served in innumerable
ways, as a first course, baked, with stews, or even as a bread substitute." 
http://italianfood.about.com/od/polentarecipes/Polenta_Recipes.htm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Polenta Squares *
 Categories: 2 Hot, Vegetables, Cheese, Poultry
      Yield: 6 Servings
 
      2 tb Extra virgin olive oil
    1/2 md Red onion; fine chopped
      2 cl Garlic; fine chopped
      2 c  Chicken stock
      2 c  Water
      1 ts Coarse sea salt
      1 c  Polenta or coarse ground
           - yellow cornmeal
    1/4 ts Fresh ground black pepper
    1/3 c  Fresh grated Cotija cheese
      2 tb Unsalted butter
           Olive oil; for brushing

  * Fried Mush
 
  In a large heavy saucepan, heat the olive oil over
  medium-low heat. Add the red onion and saute, stirring
  constantly, for about 3 minutes, or until softened. Add
  the garlic and cook for 1 minute more.
  
  Add the chicken stock, water, and salt and bring to a boil
  over med-high heat. Reduce the heat and, when the liquid
  is simmering, gradually sprinkle the polenta over in a
  very slow, thin stream, whisking constantly in the same
  direction until all the grains have been incorporated and
  no lumps remain. Reduce the heat to very low.
  
  Switch to a wooden paddle and stir thoroughly every 1 or 2
  minutes for 25 to 30 minutes, or until the mixture pulls
  away from the sides of the pan and the grains of polenta
  have softened. Stir in the black pepper, cotija, and
  butter. The mixture will be quite thick.
  
  Rinse an 8" x 12" roasting pan with water and shake dry.
  Mound the polenta into the pan and, using a rubber spatula
  repeatedly dipped in very hot water, spread the polenta
  evenly in the pan until it is just under 1/2" thick. Cover
  with a tea towel and allow to rest for 1 hour at room
  temperature or up to 24 hours in the refrigerator.
  
  When ready to serve, preheat a broiler to high heat. Brush
  the broiler pan with oil. Cut the polenta into 8 equal
  squares and brush them with olive oil. Transfer the
  squares to the broiler pan and grill for about 8 minutes
  on each side, or until deep golden brown. Serve
  immediately.
  
  Yield: 6 to 8 serving
  
  Recipe By: TOO HOT TAMALES SHOW #TH6210
  
  From: Meg Antczak

  Uncle Dirty Dave's Archives
 
MMMMM
 
... Dunno if god exists but it would be better for his reputation if he didn't.

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