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| POLENTA | |
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6 c. water 2 c. polenta 1/2 c. olive oil 3-4 cloves garlic 1 tbsp. salt In a large deep pan add olive oil, brown chopped or pressed garlic in oil. Add water and salt, bring to boil - gradually stir in polenta. Reduce heat and simmer gently, stirring constantly to prevent sticking, until mixture is very thick (about 30 minutes). Be sure to use a long handled spoon because mixture pops and bubbles and can burn you. Taste polenta, if more salt is needed add it and stir well. Spoon Polenta into deep platter and let set a few minutes. Now top with Ragu of your choice, Potenza style is with sausage, or meatballs. Sprinkle with grated or shredded Parmesan or Romano cheese. Makes 8-10 servings. | |
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recipe reviews #178772
Sybil Kay (Indiana) says:
My grandmother was born in 1862 and she made what she called 'mush'. Just like your fancy polenta. Cheap and filling. She would pour it into clean tin cans and when it had solidified she opened the other end of the can (yes, cans used to open at both ends) and push out the cylinder of mush. If she had a little pork it went into it and called it scrapple. She would slice it and fry it and serve it with syrup. Good (and cheap).
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