4 cup water
1 1/2 cup yellow or white cornmeal
2 tsp kosher salt
4 tbsp unsalted butter (divided
1 use)
1/8 tsp freshly ground black pepper
Directions
Combine water, cornmeal, and salt souffle dish. Cook in microwave,
uncovered, on High (100 percent power) for 12 minutes, stirring once.
Remove from microwave, stir in 3 tablespoons butter, and add peps. Let
stand 3 minutes. Lightly grease a 7x4x2-inch loaf pan with half of the
remaining butter. Pour polenta intoloaf pan and brush lightly with
remaining butter. Let stand until cool Cover Note: To fry or grill,
slice 1/2 inch thick. Let dry on wire rack about 20 minutes. Brush
with olive oil and fry or grill until crusty.
Per serving: Calories 176 Fat 9g Cholesterol 22mg Sodium 712mg Percent
calories from fat 44%
KRT Information Services/"Microwave Gourmet Dallas Morning News-Food
8/21/96 Typos by Bobbie Beers
Servings: 4 servings
Barbara Kafka's Firm Polenta Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as a concept can be observed back into ancient history, in fact as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just basic hieroglyphic recipes for preparing meals.
Much later, in Roman times a man called Apicius created some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the ancient cooks were skilled in the use of many different spices and herbs, including some familiar names such as basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an eruption in manuscripts on cooking, many of which are now in academic collections. The TV revolution brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Barbara Kafka's Firm Polenta recipe.
