Wednesday, December 30, 2009
Pour On The Polenta!
For the Polenta:
You can prepare traditional, long-cooking polenta for an authentic taste, or the quicker-cooking variety. Since the "real" polenta involves 45 minutes of constant stirring, I follow Giorgio's method of using the faster version; not the "minute polenta" which he says has no texture to it, but the variety that requires about five minutes of cooking. An Italian polenta meal works best. It comes in vacuum-packed bricks and is found in import stores. For ten people I used 1 1/2 packages of polenta, albeit a few of the guests were light eaters.
Follow the cooking directions on the package, bringing salted water to a boil in a very large pot, then lower the heat and sprinkle the polenta grains in slowly, while stirring with a heavy wooden spoon.
Pour It On!
When it is thickened but still soft and pourable, turn it out onto the sheets, smoothing it out with a wooden paddle or spoon. You may have to add a little hot water first to get it to a pourable consistency.
Bring the pot of sauce to the table and ladle it out evenly over the polenta. Sprinkle generously with grated pecorino cheese. Top with sausages (or cooked mushrooms, if you prefer). Dig in and enjoy!