Text 9243, 69 rader
Skriven 2011-04-06 22:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pasta 168
=================
 A very international dish; after all, some sort of flour and
 RH> water are just about universally available.

You can go one step less and make porridge, though.

 RH> I don't think my mom had a good meat
 RH> ball recipe when I was growing up.

My mother had a foolproof recipe - Kellogg's Croutettes crunched
up a bit, ground beef, onion, and there you have it. Pretty good,
actually, though nowadays when I fix them, I use ordinary bread
with thyme and maybe some sage.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Polenta with Tomatoes & Olives
 Categories: Vegetarian
      Yield: 6 servings

      8 oz Polenta                             3 oz Stoned olives (optional)

----------------------------FOR THE TOMATO SAUCE----------------------------
  1 1/4 lb (generous) canned tomatoes               Garlic, bay, rosemary,
thyme
      1 lg Onion                                    -- (or herbs of your
choice)
      1 tb Olive oil

  Bring 1-3/4 pints salted water to the boil.  Reduce the heat to low and add
  the grain as though you were making porridge: let the polenta trickle
  slowly through your fingers and stir the contents of the pan very
  vigorously all the time to prevent lumps forming.  Cook over the gentlest
  possible heat for about 20 minutes, stirring more or less continuously -
  like porridge and semolina, polenta is a great sticker.   The mixture is
  ready when it begins to come away from the sides of the pan, is perfectly
  smooth and so thick that your wrist aches from stirring.  Away from the
  heat beat in 1 tablespoon oil, the stoned olives if using them, and some
  salt and pepper.  Use the remaining 1 tablespoon oil to grease the interior
  of an 11-12 inch frying pan.  Turn the polenta into the frying pan, pack it
  down smoothly and level the top with an oiled spoon.  Set aside for a
  couple of hours until the polenta is cold and solid.  Loosen it with a
  palette knife, turn it out of the pan and cut into 6-8 wedges.

  To make the sauce, chop the onion finely and sweat it in the oil for 10-12
  minutes.  Add the roughly chopped tomatoes and their juices, several cloves
  of finely chopped garlic and a little bouquet of rosemary, bay and thyme,
  or plenty of well-flavoured herbs of your choice.  Let the mixture bubble
  away gently for 40 minutes or so, just stirring occasionally, until reduced
  to a rich and fragrant sauce.  Remove the bouquet of herbs, season with
  salt and pepper and add extra fresh chopped herbs to taste.

  Fry the wedges of polenta in very hot olive oil or unsalted butter, or a
  mixture of the two, for 4-5 minutes on each side until lightly crusted and
  heated right through.  Serve piping hot with the garlicky tomato sauce, and
  with a bowl of olives or grated Parmesan if you wish.  In the Veneto
  polenta sometimes accompanies small silvery fried fish, or a dish of
  Fergato alla Veneziana.  Quail or other tiny game birds threaded on to
  skewers and cooked on a spit, or a saute of chicken livers, and grilled
  sausages, are other good choices but polenta can be served on its own just
  as well.

  Source: Philippa Davenport in "Country Living" (British), February 1988.
  Typed for you by Karen Mintzias

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