4 cup water
3/4 yellow or white cornmeal
2 tsp kosher salt
3 tbsp unsalted butter .
1/8 tsp freshly ground pepper
1/4 cup softened gorgonzola cheese
1 or butter
Directions
Combine water, cornmeal and salt in 2 Quart souffle dish. Cook in
microwave, uncovered, on High (100 percent power) for 6 minutes. Stir
well, cover loosely with paper towel and cook another 6 minutes.
Remove from microwave, uncover and stir in butter, pepper, and
cheese. Let stand 3 minutes. Serve hot. Makes 6 servings.
Note: If using small microwave oven, cook uncovered 9 minutes more.
For Spicy polenta, use Monterey Jack cheese and add one stemmed,
seeded, finely chopped jalapeno pepper.
Per serving: Calories 187 Fat 14g Cholesterol 39mg Sodium 792mg
Percent calories from fat 69%
KRT Information Services/"Microwave Gourmet" Dallas Morning News-Food
8/21/96 Typos by Bobbie Beers
Servings: 4 servings
Barbara Kafka's Soft Polenta Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as a concept can be tracked far back into history, certainly as far back into history as the Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Much later, in Roman times a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also informs us how the Roman chefs were skilled in the use of many different spices, including a few you will know such as basil, fennel and dill. Over the succeeding few hundred years, the powerful and rich houses competed to serve up the best banquets, and because of this chefs and their recipe collections became highly prized. However, it wasn`t until the 19th century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cook books were highly popular due to higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Barbara Kafka's Soft Polenta recipe.
