{"id":1091,"date":"2011-07-28T09:55:10","date_gmt":"2011-07-28T01:55:10","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1091"},"modified":"2011-07-29T01:24:52","modified_gmt":"2011-07-28T17:24:52","slug":"broiled-polenta","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2011\/07\/broiled-polenta\/","title":{"rendered":"Broiled polenta"},"content":{"rendered":"<p>I have to admit it: I&#8217;m not a polenta fan.\u00a0 Indeed, for a great part of my life I had a huge love-hate relationship with polenta.\u00a0 I associate polenta with my grandfather <a href=\"http:\/\/www.voxpublica.org\/2009\/02\/zuni_y_tito.html\">Tito<\/a>, who may have very well eaten it every day of his life until the day he died.\u00a0 I spent a lot of time at his home as a little kid and ate a lot of polenta.\u00a0 I remember it being hard and dry and completely tasteless, only made edible by adding copious quantities of <em>queso mantecoso<\/em> (then again, anything with queso mantecoso is going to taste great).\u00a0 After my grandfather died I don&#8217;t think I ever ate it again &#8211;\u00a0 until something by the same name became popular in posh restaurants in the 90&#8217;s.\u00a0 Those versions of polenta were creamy and tasty and for years I&#8217;ve been thinking of trying to imitate them.\u00a0 Part of the reason why I haven&#8217;t is that, all in all, polenta is cheap food and very caloric (in Argentina,\u00a0 to have &#8220;polenta&#8221; means to be strong) but not particularly nutritious.\u00a0 In any case, a couple of days ago I was looking for a recipe to make with Italian sausage and came across <a href=\"https:\/\/www.marga.org\/foodblog\/2011\/07\/sausage-mushroom-ragout-recipe\/\">this one<\/a>.\u00a0 It asked for store bought pre-made polenta, but they didn&#8217;t have any at Grocery Outlet and I didn&#8217;t want to trek to the supermarket so I decided to make the polenta myself.\u00a0 I used Marcella Hazan&#8217;s recipe because it didn&#8217;t require constant stirring for 40 minutes and the results was a creamy polenta with a nice texture that tasted absolutely horrible.\u00a0 It was a bit too salty (I&#8217;m reducing salt from 1 tsp to 3\/4 tsp in the recipe below) but the real problem was the taste of the polenta itself.\u00a0 Next time I make it I&#8217;ll use a recipe that includes milk and other flavoring agents.<\/p>\n<ul>\n<li>4 cups water<\/li>\n<li>3\/4 tsp salt<\/li>\n<li>1 cup polenta or corn meal<\/li>\n<li>Parmesan cheese<\/li>\n<\/ul>\n<p>Bring water\u00a0 and salt to a boil.\u00a0 Slowly whisk in the polenta.\u00a0 Whisk constantly for four minutes over medium heat. Bring heat down to very low, cover and cook for 10 minutes.\u00a0 Uncover and whisk for one full minute. Repeat three more times (until the polenta has cooked for about 45 minutes) and pour into a greased 8&#215;8 glass pan.\u00a0 Refrigerate for 4 hours or up to 2 days.<\/p>\n<p>Pre-heat broiler.\u00a0 Unmold polenta and cut it into serving pieces.\u00a0 Place polenta slices onto lightly oiled baking sheet and broil for 5 minutes. Turn, sprinkle generously with Parmesan cheese and broil for an additional 5 minutes.\u00a0 Serve.<\/p>\n<p><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have to admit it: I&#8217;m not a polenta fan.\u00a0 Indeed, for a great part of my life I had a huge love-hate relationship with polenta.\u00a0 I associate polenta with my grandfather Tito, who may have very well eaten it every day of his life until the day he died.\u00a0 I spent a lot of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54,11],"tags":[144],"class_list":["post-1091","post","type-post","status-publish","format-standard","hentry","category-methods","category-recipes","tag-polenta","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1091"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1091\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}