From what I’ve read all over the internet, the differences between the types and brands of cornmeal are infinite and vastly change the flavor of your final product. I, however, buy the La Preferida corn meal because it’s what’s cheap and abundantly available at my supermarket. I’m certainly not advocating this brand over your favorite brand, I’m just letting you know – I don’t have a car, I have a weird grocery store, and I’m really not interested in taking a bus to a grocery store with a larger selection.
When I began making polenta, I was having a lot of trouble mastering the speed and thickness of the stream with which one should add the cornmeal to the boiling water, resulting in grody lumps of uncooked cornmeal. Then I learned a secret – you can cook it with COLD water, thereby eliminating the lump problem.
Enough babbling. This recipe will serve two hungry people.
Here’s how it goes:
- 1 cup cornmeal/polenta
- 3 cups COLD water
- Pinch salt
- Mix-ins (if desired)
1. Pour the cornmeal into the water, stirring it well to make sure the cornmeal is evenly distributed and you don’t have any lumps. (The lumps are seriously gross.)
2. Add some salt.
3. Bring the corny salt mix to a boil – you’ll notice it rapidly thickening as the water heats.
4. Stir every other minute or so to make sure the thickening polenta doesn’t stick to the bottom of your pan.
5. You’ll notice the polenta start to bubble and pop – let it go for a minute or so (stirring pretty constantly)
6. Stir in your mix-ins, if desired.
7. Turn off heat, cover with a lid.
8. Let sit for 2-5 minutes, serve.
Not so bad, right? Here’s a list of optional mix-ins that I’m fond of:
· Cilantro Pepita Pesto (recipe to come)
· Green onions
· Salsa verde and Crema Salvadorena
· Cheddar/monterey jack/queso fresco and jalapenos/chipotles
