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Carlo Middione's Polenta Facile >> cooked in a double boiler
Joined: Dec 12, 2005
Posted to Thread #27794 at 8:41 am on Jul 12, 2015
[I simply CAN'T say this name without thinking "FRA-JILL-A" from "A Christmas Story and the "fragile" leg lamp.]
These turned out perfectly creamy...and I didn't have to ANYTHING other than give it a stir every 30 minutes. I ended up cooking it for 2 hours and an quite happy with this method.
Used 1 cup of coarse grits (Thank you, Early Girl in Asheville) with 1 quart of liquid. I did manage to screw it up a bit (I am, after all...me) by finding home-made chicken broth in the freezer and using that for part of the 4 cups of water, but then still add 1/2 TBL of salt. So the end result was a bit salty. I tempered that with the dregs of heavy cream I had left over.
And having donated my unused double boiler years ago, I had to jerry-rig one with Cuisinart stock pot, a large glass bowl, a ring of aluminum foil around the bowl edge to help nest better and a dinner plate pressed on top as cover.
Not as pretty as Carlo's [see next link] but it worked and that's all that mattered.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 27794. So simple, yet it made me happy: a sharp chef's knife, a wooden cutting board, a - MarilynFL - 8:31am on 07/12/15 (14)
- Smitten Kitchen's Mushroom Bourguignon [NT] [LINK] - MarilynFL - 8:33am on 07/12/15
- Carlo Middione's Polenta Facile >> cooked in a double boiler [LINK] - MarilynFL - 8:41am on 07/12/15
- Scroll down to check out Carlo's Lamborghini *double boiler.* Only the Italians can make art with [LINK] - MarilynFL - 8:44am on 07/12/15
- I sort of take it that you don't find coarse cornmeal (grits) in FL. I think you - Charley - 3:13pm on 07/12/15
- Thanks! I saw a BiLo on my last trip...thought it was similar to an Odd Lots. [NT] - MarilynFL - 3:53pm on 07/12/15
- It is a very good SC supermarket chain. Go and see. nt [NT] - Charley - 8:40pm on 07/12/15
- Facile? Not so facile - colleenmomof2 - 8:17am on 07/14/15
- I thought it was worth it. I've always cooked mine on the stove top and it dries - MarilynFL - 11:27am on 07/14/15
- I hate to have to correct you.... [LINK] - SallyBR - 9:44am on 07/12/15
- You mean they make such things to gauge if you really cut something at exactly the precise thickness - KarenNoCA - 10:45am on 07/12/15
- Well, I am sorry but you needed to be brutally awaken to this [NT] - SallyBR - 1:33pm on 07/12/15
- Vernier! I've missed you. I was a draftsman for 12 years and used one daily. So that's why I'm proud - MarilynFL - 11:29am on 07/12/15
- I can't keep wondering what my old Chef instructor would have said if I came in with one of those. [NT] - charlie - 6:10pm on 07/12/15
- Totally can relate! - colleenmomof2 - 8:13am on 07/14/15