Thursday, September 30, 2010
[I sound like an infomercial, but wait! There's more!]
Recipe: Microwave Polenta [Grits]
It's really a ratio of 1 part cornmeal to 5 parts liquid, and 1.5 minutes in the microwave for each cup of water, but I've broken it down into rounded serving amounts. You can adjust the amount of liquid to get your desired consistency... I like a fairly sturdy glop under my fried eggs, but 6 parts water will make it more porridge-y. Increasing the cooking time by a minute or so each time will make it sturdier and better for cooling/cutting/grilling. Any type of cornmeal can be used: yellow or white, fine or coarse. I've listed a few liquid options, but I almost always use tap water.
for 1: 3 tablespoons cornmeal, 1 cup liquid, pinch of salt. Nuke 1:30 minutes, stir, nuke 1:30 minutes.
for 2: 1/3 cup cornmeal, 1 and 2/3 cups liquid, 1/4 teaspoon salt. Nuke 3 minutes, stir, nuke 3 minutes
for 6: 1 cup cornmeal, 5 cups liquid, 1 tsp salt. Nuke 5 minutes, stir, nuke 5 minutes
Combine cornmeal and water in a microwave-safe bowl with a capacity of roughly twice the water required. Stir with a fork to to break up any dry clumps. Microwave for the stated time, covered. Stir with a fork to incorporate the liquid. Repeat microwave time, uncovered. Stir with a fork one more time and season to taste.
broth, stock, vegetable juice, milk, [If using milk, use a container with a capacity at least 3 times greater than the liquid required, it gets big as it boils.]
cheese, herbs, paprika, pimenton, onion, butter, olive oil, etc.
Dinner: marinara-type sauce, fried eggs, bratwurst, roasted veggies, wilted greens, mushroom ragu...
Breakfast: dried fruit, nuts, applesauce, honey [whatever you'd put on oatmeal]