grinding stuff --- up a storm

[Guest guest]

I am going to make my favorite polenta to go with my chicken and espuma tonight.

This is from FRESH ground popcorn! yippee. Life is full of such fun.

Terry's Southwestern Polenta - Serves 4

Published in: Cuisine At Home (a variation)

Ingredients

3 cup Water or Chicken Broth simmering

1/2 cup Yellow cornmeal

1/3 cup Masa harina

2 Tablespoons butter

splash -- heavy cream

Instructions

Simmer the water or chicken broth and gradually sprinkle in the cornmeal slowly

whisking all the while. Then sprinkle in the masa harina using the same

technique.

Reduce the heat, cover and cook on very low heat for as long as you have. 15 or

20 minutes. Beat in some heavy cream and butter.

If you want to use this as a firm polenta that you can cut and fry omit the

cream and butter and refrigerate until cold.

We like it as a warm soft polenta topped with something yummy.

Recipe Notes

This is nice with chopped green chile added or corn kernels or both.

Exported from A Cook's Books -- Recipe management for Macintosh