Mw Polenta

On Fri, 4 Nov 2005 07:38:53 +0100, "Pandora" <[email hidden]>

Quoted message said:

Has any of you tried to do polenta in the microwave oven?
In this period I have few time for cooking and a lot of polenta to use (not
the pre cooked one). So I wish to make it in Mw but I don't know if it comes
out good (it would be the first time I try).
Cheers
Pandora

I have done it that way. I posted this recipe last month.

Boron

1 cup corn meal
3 1/2 cups water
1 tsp salt

2 Tbs butter
1 peeled garlic clove sliced as thin as possible
20 medium to large sage leaves, cut into 1/2 inch pieces, stems
discarded
4 ounces gorgonzola
Pepper to taste

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

On Fri 04 Nov 2005 05:26:38a, Boron Elgar wrote in rec.food.cooking:

Quoted message said:

On Fri, 4 Nov 2005 07:38:53 +0100, "Pandora" <[email hidden]>

Quoted message said:

Has any of you tried to do polenta in the microwave oven?
In this period I have few time for cooking and a lot of polenta to use
(not the pre cooked one). So I wish to make it in Mw but I don't know if
it comes out good (it would be the first time I try).
Cheers
Pandora

I have done it that way. I posted this recipe last month.

Boron

1 cup corn meal
3 1/2 cups water
1 tsp salt

2 Tbs butter
1 peeled garlic clove sliced as thin as possible
20 medium to large sage leaves, cut into 1/2 inch pieces, stems
discarded
4 ounces gorgonzola
Pepper to taste

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

I have since made your recipe, Boron, and meant to post back. It was
delicious!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Has any of you tried to do polenta in the microwave oven?
In this period I have few time for cooking and a lot of polenta to use
(not the pre cooked one). So I wish to make it in Mw but I don't know if
it comes out good (it would be the first time I try).
Cheers
Pandora

It works beautifully.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Wayne Boatwright said:

On Fri 04 Nov 2005 05:26:38a, Boron Elgar wrote in rec.food.cooking:

Quoted message said:

On Fri, 4 Nov 2005 07:38:53 +0100, "Pandora" <[email hidden]>

Quoted message said:

Has any of you tried to do polenta in the microwave oven?
In this period I have few time for cooking and a lot of polenta to use
(not the pre cooked one). So I wish to make it in Mw but I don't know if
it comes out good (it would be the first time I try).
Cheers
Pandora

I have done it that way. I posted this recipe last month.

snip recipe

I have since made your recipe, Boron, and meant to post back. It was
delicious!

Wow, thanks, Wayne. Glad you liked it.

Boron

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

Sounds really good and very easy...but what is the textures of the dish at
the end? Do you cut it into squares to serve, or scoop it out? (I guess
that could depend on whether you used it right away or set it aside...)

Thanks,
chris

On Fri, 04 Nov 2005 18:16:45 GMT, "Chris" <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

Sounds really good and very easy...but what is the textures of the dish at
the end? Do you cut it into squares to serve, or scoop it out? (I guess
that could depend on whether you used it right away or set it aside...)

Thanks,
chris

By the time it goes into a pan & gets prepped & baked, it is not in
any scoopable texture. We used a large spoon, but "cut" through the
polenta.

I don't think you'd want too loose a texture with this one, but if you
use a bit more water & cook it to more of a thick porridge, rather
than a stiff porridge, you might be ok.

Boron

"Chris" <[email hidden]> wrote in message
news:hANaf.2516$An6.363@trnddc08...

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

Sounds really good and very easy...but what is the textures of the dish at
the end? Do you cut it into squares to serve, or scoop it out? (I guess
that could depend on whether you used it right away or set it aside...)

Thanks,
chris

Polenta can be either - soft, similar to but a little softer than mashed
potatoes, or harder. Depends on the amount of liquid. I like to make the
harder kind and pour it into a greased bread loaf pan and chill. Then you
can cut clices and saute. You can also embed various goodies in the polenta
before it sets, one of my favorites is sauteed crumbled Italian sausage.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Boron Elgar" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Fri, 4 Nov 2005 07:38:53 +0100, "Pandora" <[email hidden]>

Quoted message said:

Has any of you tried to do polenta in the microwave oven?
In this period I have few time for cooking and a lot of polenta to use
(not
the pre cooked one). So I wish to make it in Mw but I don't know if it
comes
out good (it would be the first time I try).
Cheers
Pandora

I have done it that way. I posted this recipe last month.

Oh! I'm sorry, I didn't see it Boron! This recipe is great and I want to
follow it like it is.
Thank you very much!
Pandora
.............................................................

Quoted message said:

Boron

1 cup corn meal
3 1/2 cups water
1 tsp salt

2 Tbs butter
1 peeled garlic clove sliced as thin as possible
20 medium to large sage leaves, cut into 1/2 inch pieces, stems
discarded
4 ounces gorgonzola
Pepper to taste

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Fri 04 Nov 2005 05:26:38a, Boron Elgar wrote in rec.food.cooking:

Quoted message said:

On Fri, 4 Nov 2005 07:38:53 +0100, "Pandora" <[email hidden]>

Quoted message said:

Has any of you tried to do polenta in the microwave oven?
In this period I have few time for cooking and a lot of polenta to use
(not the pre cooked one). So I wish to make it in Mw but I don't know if
it comes out good (it would be the first time I try).
Cheers
Pandora

I have done it that way. I posted this recipe last month.

Boron

1 cup corn meal
3 1/2 cups water
1 tsp salt

2 Tbs butter
1 peeled garlic clove sliced as thin as possible
20 medium to large sage leaves, cut into 1/2 inch pieces, stems
discarded
4 ounces gorgonzola
Pepper to taste

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

I have since made your recipe, Boron, and meant to post back. It was
delicious!

--
Wayne Boatwright *¿*

If Wayne say that it was good, it was surely good 🙂
Wayne, do you remember if polenta that you have made was also hard besides
being good?
Because I like it hard!
Cheers
Pandora

Quoted message said:

_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Has any of you tried to do polenta in the microwave oven?
In this period I have few time for cooking and a lot of polenta to use
(not the pre cooked one). So I wish to make it in Mw but I don't know if
it comes out good (it would be the first time I try).
Cheers
Pandora

It works beautifully.

Thank you. Now I Am sure! I don't know why nobody, here in Italy, make
polenta in MW. They prefer to mix for 40 minutes. It's a lot of time and
work.
Cheers
Pandora

Quoted message said:

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Pandora said:

Because I like it hard!

Can we take this out of context?

Bob

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Chris" <[email hidden]> wrote in message
news:hANaf.2516$An6.363@trnddc08...

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

Sounds really good and very easy...but what is the textures of the dish
at the end? Do you cut it into squares to serve, or scoop it out? (I
guess that could depend on whether you used it right away or set it
aside...)

Thanks,
chris

Polenta can be either - soft, similar to but a little softer than mashed
potatoes, or harder. Depends on the amount of liquid. I like to make the
harder kind and pour it into a greased bread loaf pan and chill. Then you
can cut clices and saute. You can also embed various goodies in the
polenta before it sets, one of my favorites is sauteed crumbled Italian
sausage.

Gnam Gnam and yum youm ! I put also mushrooms, mozzarella and parmigiano
cheese.
Cheers
Pandora

Quoted message said:

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

Because I like it hard!

Can we take this out of context?

Bob

If you want... 😄DDDDDDDD
(but my intentions were innocent, I swear it!)
Cheers
Pandora

Wayne continued the out-of-context game:

Quoted message said:

Quoted message said:

Because I like it hard!
Cheers
Pandora

Yes, it had a nice firm texture.

Firm but also supple, right? Right? ;-)

Bob

On Fri 04 Nov 2005 11:25:54p, Pandora wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Fri 04 Nov 2005 05:26:38a, Boron Elgar wrote in rec.food.cooking:

Quoted message said:

On Fri, 4 Nov 2005 07:38:53 +0100, "Pandora" <[email hidden]>
wrote:

>Has any of you tried to do polenta in the microwave oven?
>In this period I have few time for cooking and a lot of polenta to use
>(not the pre cooked one). So I wish to make it in Mw but I don't know if
>it comes out good (it would be the first time I try).
>Cheers
>Pandora
>

I have done it that way. I posted this recipe last month.

Boron

1 cup corn meal
3 1/2 cups water
1 tsp salt

2 Tbs butter
1 peeled garlic clove sliced as thin as possible
20 medium to large sage leaves, cut into 1/2 inch pieces, stems
discarded 4 ounces gorgonzola
Pepper to taste

Mix corn meal with water and salt in large glass mixing bowl.
Microwave on high for 8-10 minutes, whisking thoroughly after every 2
minutes to prevents lumps. Polenta should be thick and pull away from
sides of bowl when done. Pour into 9 inch square baking pan. You can
go on after this step or put polenta aside at room temp for several
hours.

Melt butter in small frying pan over medium heat. Add garlic slices
and sage. stir until butter foams and garlic is translucent. No more
than a minute or two.

Crumble cheese over polenta. Pour butter, sage & garlic mixture evenly
over polenta. Cover with foil and heat in oven until bubbly. (400 for
about 10 mins)

I have since made your recipe, Boron, and meant to post back. It was
delicious!

--
Wayne Boatwright *¿*

If Wayne say that it was good, it was surely good 🙂
Wayne, do you remember if polenta that you have made was also hard besides
being good?
Because I like it hard!
Cheers
Pandora

Yes, it had a nice firm texture.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Wayne continued the out-of-context game:

Quoted message said:

Quoted message said:

Because I like it hard!
Cheers
Pandora

Yes, it had a nice firm texture.

Firm but also supple, right? Right? ;-)

Or firm or supple, make your mind up 😉
Cheers
Pandora

Quoted message said:

Bob

On Sat 05 Nov 2005 01:12:01a, Bob Terwilliger wrote in rec.food.cooking:

Quoted message said:

Wayne continued the out-of-context game:

Quoted message said:

Quoted message said:

Because I like it hard!
Cheers
Pandora

Yes, it had a nice firm texture.

Firm but also supple, right? Right? ;-)

Bob

LOL! Of course. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Pandora said:

Because I like it hard!

Can we take this out of context?

THWAP!

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Pandora said:

Because I like it hard!

Can we take this out of context?

THWAP!