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Add a photoJust a basic way to make a healthy grain for heart smart viewers~
Ingredients
- Standard Technique:
- 1 pound or slightly more of coarsely ground corn meal (you want corn meal the consistency of fine to medium-grained sand, not flour, and if possible stone-ground)
- 2 quarts boiling water (have more handy)
- A heaping teaspoon of salt ( for people like me with high blood pressure, I do not use as much, so use to your own health specifications.)
Directions
- Set the water on the fire in a wide bottomed pot and add the salt. When it comes to a boil, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming. Continue stirring, in the same direction, as the mush thickens, for about a half-hour (the longer you stir the better the polenta will be; the finished polenta should have the consistency of firm mashed potatoes), adding boiling water as necessary. The polenta is done when it peels easily off the sides of the pot.
- Shortcut:
- Put the basic recipe in a crockpot slow cooker. Cook on low over night (at least about 6 hours). In the morning you will have the smoothest, creamiest polenta you only dreamed about.
- Don't tell anyone about this secret shush!
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