MMMMM--------------------------POLENTA-------------------------------
1 1/2 c Yellow corn meal
1 c Water; cold
1 ts Salt
3 1/2 c Water; boiling, up to 4 c
1 c Cheddar; grated, packed
Parmesan; grated, to taste
MMMMM----------------------SPICY VEGETABLES---------------------------
1 Ratatoille recipe; omitting
-bay leaf, basil, marjoram,
-rosemary, and oregano
1 ts Cumin
1 ts Ground coriander
1 ts Chili powder
Cayenne or hot sauce; to
-taste
Ricotta or sharp cheese;
-grated, (for topping)
1/2 c Spanish olives; chopped,
-(optional)
Preparation time: 15 minutes
Polenta:
Polenta is a cheesey corn meal mush which originated in Italy. It's
simple and quick, and very filling and delicious. Serve it under
sauteed fresh vegetables (Ratatoille) or spicy Spanish-style
vegetables (below). Always serve polenta very hot, and top the
vegetables with Ricotta or grated sharp cheese. (Hint: prepare
vegetables first, so polenta doesn't sit too long.)
Combine corn meal, cold water, and salt. Mash into a uniform paste.
Add to rapidly boiling water, lower the heat, and beat with a wire
whisk while it cooks. Cook for 10-12 minutes. It should be the
consistency of thick breakfast cereal. Mix in the cheese. Keep warm
in double boiler until serving time. (Best to serve as soon as
possible.)
Spicy vegetables:
Follow the Ratatoille recipe with the following changes:
* Omit bay leaf, basil, marjoram, rosemary, and oregano.
* Add spicy vegetables ingredients.
* Optinally add Spanish olives.
* Top with ricotta or sharp cheese.
