Complete Italian Vegetarian Cookbook

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2 more from this cookbook:

 

Basic Soft Polenta

Polenta with Garlicky Greens

 

 

* Exported from MasterCook *

 

Basic Soft Polenta

 

Recipe By :The Complete Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

1 cup medium-grind cornmeal

2 tablespoons unsalted butter

 

Pour 4 cups of water into a medium heavy saucepan set over high heat. When the

water comes to a boil, add 1 teaspoon of salt and lower the heat to medium.

Whisk in the cornmeal in a slow, steady stream. This should take almost 1

minute. Make sure to whisk the cornmeal continuously to prevent lumps from

forming. Continue whisking as the cornmeal comes back to a boil. Simmer,

whisking constantly, until the polenta starts to thicken, 1 to 2 minutes.

 

Reduce the heat until the polenta is at the barest simmer. Cover the pot and

cook very slowly, stirring with a long handled wooden spoon every 10 minutes or

so, until the cornmeal loses its raw flavor, 35 to 40 minutes.

 

Stir in the butter until melted and add more salt if needed. Transfer to a

serving bowl and serve immediately.

 

 

 

 

 

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Per serving: 51 Calories (kcal); 6g Total Fat; (99% calories from fat); trace

Protein; trace Carbohydrate; 16mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : There are numerous ways to embellish the dish, but when you want true

corn flavor with just a little salt and butter, this is the best choice. Ladle

stews, such as Spring Vegetable Stew with Fennel, Carrots, Asparagus, and Peas

(page 322) over mounds of polenta for a complete meal. Polenta also makes a

good base for Mixed Roasted Vegetables with Rosemary and Garlic (page 318).

Nutr. Assoc. : 0 0 0

 

 

* Exported from MasterCook *

 

Polenta with Garlicky Greens

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups medium-grind cornmeal

salt

1 1/2 pounds chard

--preferably with red veins

1 1/2 pounds flat-leaf spinach

1/4 cup extra virgin olive oil

2 medium onions -- thinly sliced

6 cloves garlic -- slivered

freshly ground black pepper

2 tablespoons unsalted butter

 

Cook the cornmeal in 8 cups simmering water with 2 teaspoons salt added as

described in Steps 1 and 2 on page 181.

 

While polenta is cooking, remove and discard the stems from the chard and

spinach. Tear off the green portions from either side of the rib that runs down

the center of each chard leaf. Discard the ribs. Tear any large chard and

spinach leaves in half. Wash the leaves in successive bowls of cold water until

grit no longer appears in the bottom of the bowl. Shakes the leaves to remove

excess water but do not dry them. Set aside.

 

Heat the oil in a large saucepan. Add the onions and saute over medium heat

until translucent, about 5 minutes. Stir in the garlic and cook until golden,

about 2 minutes.

 

Add the greens to the pan. Stir to coat the leaves with the oil. Season with

salt and pepper to taste. Cover and cook, stirring 2 or 3 times, until the

greens are tender, 5 to 7 minutes. Remove the cover and simmer until some of

the liquid evaporates, 2 to 3 minutes. The greens should be moist but not

swimming in liquid.

 

When the polenta has finished cooking, stir in the butter and add more salt if

needed. Divide the polenta among large individual bowls. Spoon some of the

greens over each portion. Serve immediately.

 

 

 

 

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Per serving: 153 Calories (kcal); 13g Total Fat; (72% calories from fat); 3g

Protein; 8g Carbohydrate; 10mg Cholesterol; 205mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Sauteed Mushrooms

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0