Nyt Polenta Recipe

Chopped basil mint or cilantro plus more for serving optional.

Nyt polenta recipe. Bring to a boil. When you are ready to make the polenta cakes. 1 cup coarse polenta not instant 12 to 1 teaspoon kosher salt to taste.

In a heavy pot bring the water and salt to a boil. Bring salted water to boil in a medium pot over medium-high heat. 2 tablespoons butter salted or unsalted.

5 ounces thinly sliced cured meat such as hot or sweet Italian sausage salami or ham optional 1 packed cup spinach kale or other leafy green torn or chopped optional 8 large eggs. In a saucier or saucepan combine water and milk. Right before serving stir the milk Parmesan and butter into the polenta.

Spread a thin layer of pesto over the polenta. Pour in the cornmeal water milk if using butter and salt and stir with a fork until blended. Bake uncovered for 40 minutes.

2 hours to overnight. The chicken or rabbit parts are fried in olive oil and then set aside. Bring to a simmer over medium-low heat.

Use a ratio of 3 to 1 liquid milk water stock to cornmeal and add as. Preheat oven to 375 degrees F 190 degrees C. Reduce heat to low and simmer whisking often until polenta starts to thicken about 5 minutes.