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MAMALIGA page 1 of 2

7 cups water
1 cup coarse - or medium-ground corn meal.
3 T butter
salt & pepper to taste
  1. In a heavy pot, bring 4 cups of water to a rolling boil.
    In the meantime, keep the rest of the water warm on second
    burner. With a wooden spoon, start stirring the water until
    you create a little eddy, into which you will now pour the
    corn meal slowly but steadily (keep stirring constantly 
    while you are pouring, in order to minimize the formation 
    of lumps.) Creating a good polenta is directly related to 
    the way you perform this step. There isn't really that much
    more to it. Just lower the heat, and simmer while stirring
    slowly for 15-20 minutes - if you come across any lumps,
    you just try to eliminate them by squishing them against 
    the side of the pot with your spoon. If the mixture seems 
    too dry, add some more hot water from your reserve pot. 
    After 15 minutes, taste your concoction (careful, corn meal
    tends to get very-very hot.) If the grains feel soft, it's
    about done, so stir in the butter,
    add salt and pepper to taste, any other herbs and/or spices
    you like and simmer for 5 more minutes.
  2. You're done with the polenta so you may now serve it, and 
    it will make an excellent side to just about any entree. 
    Just get a layer of it on your plate, and then spoon some 
    stew on top. Or beans, be they Spanish style or Egyptian,
    it doesn't matter. This polenta works best with anything 
    that has a sauce of some sort.
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