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Here are some newsgroup posts on one of those ethnic dishes that is
inherently GF (just have to watch the chicken broth in the first one):
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From: [log in to unmask] (#$&*!)
Newsgroups: rec.food.cooking
Subject: Re: New Thread: POLENTA
Date: 9 Aug 1995 19:59:30 -0700
I originally saw this recipe in the S.F. Chronicle, as a review of a
Cook Book.... 365 Snacks Hors D'oeuvres& Appetizers.
Polenta and Mushroom Tart
Prep:20 minutes
Cook:40 to 42 minutes
Chill:1 hour
Serves:8
Serve in wedges with forks as a starter, or cut into bit-size
squares to offer as individual appetizers.
3 shallots, chopped 3/4 teaspoon salt
1 tablespoon olive oil 1/8 teaspoon freshly
1/2 lb wild or cultivated mushrooms, ground pepper
thinly sliced 2 cups milk
1/4 cup medium dry sherry, like 2 cups reduced sodium
Amontillado chicken broth
1 teaspoon fresh lemon juice 1 cup instant polenta or
1 tablespoon chopped parsley yellow cornmeal
1 1/2 teaspoons fresh thyme leaves or 1/2 cup grated parmesan
1/2 teaspoon dried cheese
4 tablespoons butter, cut
into bits
1. In a large frying pan, cook shallots in olive oil over medium
heat until softened but not browned, 1 to 2 minutes Add mushrooms
and cook until mushrooms liquid is exuded and then evaporates,
about 3 minutes. Add sherry and lemon juice and toss to coat. When
sherry has nearly evaporated, remove from the heat. Stir in the
parsley thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove
mushroom mixture from heat and set aside.
2. Use a 22-inch piece of plastic wrap to line inside of a 9-inch
round cake pan, letting excess plastic drape over edges. For
garnish, place 1 perfect mushroom slice and a small sprig of thyme
in center.
3. In medium saucepan, combine milk, chicken broth, and remaining
1/2 teaspoon salt over high heat. When mixture boils, whisk in
polenta in a slow steady stream. Reduce heat to medium and cook,
stirring, 5 minutes, or until polenta is thickened to consistency of
hot cereal. Remove from heat and stir in parmesan cheese and butter
until well blended.
4. Pour half of polenta into prepared pan, talking care not to
disturb center mushroom garnish. Using your fingers or a spoon, pat
into an even layer. Spread mushroom mixture over ploenta, leaving a
1/2-inch border around edges. Top with remaining polenta, pressing
down gently to seal. Cover with excess plastic wrap and let cool.
Refrigerate until firm, about 1 hour, or as long as 2 days.
5. Preheat oven to 400'F. Unmold polenta onto a foil or parchment
lined baking sheet and discard plastic wrap. Bake until heated
through and golden around edges, about 30 minutes. Cut into
pie-shaped wedges and serve warm.
O.K. That's the recipe....here's the deal
- Cultivated mushrooms work fine
- I've found that all cooking time are a bit longer... for me
- Never used 22-inch plastic wrap...2 normal overlapping sheets work
fine
- I like more of a decoration, and use 4 or 5 slices of mushrooms to
line the pan
- I don't know what instant polenta is... I just go to the store and
buy polenta..you can use cornmeal...final texture in less grainy,
I prefer polenta
- Work fast after you stir in parmesan
- Using cool or cold water on your hands helps when pressing hot
polenta into pan
- If you leave a little more of a border when spreading the mushroom
mixture, it tends to be a better presentation...no seam when
removed from pan
Whew, I need to get a scanner.....
Enjoy,
Tim
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From: [log in to unmask] (Ashbury)
Newsgroups: rec.food.cooking
Subject: POLENTA -Cheating but works
Date: Sun, 06 Aug 1995 14:47:50 GMT
In Italy they do grind cornmeal coarser, but you can use American
cornmeal with good results. It is traditionally a time consuming chore
with long cooking and lots of stirring. Here's a coupla cheats from an
improbably named book - Microwave Gourmet by Barbara Kafta
Soft Polenta
4 cups water
3/4 cup yellow or white cornmeal
2 teaspoons kosher salt
3 tablespoons unsalted butter
1/8 teaspoon freshly ground black pepper
1/4 cup softened Gorgonzola cheese or 1/4 cup additional butter
1. Combine water, cornmeal, and salt in a 2-quart souffle dish. Cook,
uncovered, at 100% for 6 minutes. Stir well, cover loosely with paper
toweling, and cook for 6 minutes more, (If using a small oven, cook
uncovered for 9 minutes; cover loosely and cook for 9 minutes.)
2. Remove from oven. Uncover and stir in butter, pepper, and cheese
(or additional butter). Let stand for 3 minutes. Serve hot.
Spicy Polenta - Use Monterey Jack or fresh goat cheese instead of
Gorgonzola and add jalapeno pepper, stemmed, seeded and chopped.
(serves 8)
Firm Polenta
This is the one you chill slice and fry or grill.
4 cups water
1 1/4 cups yellow or white cornmeal
2 teaspoons kosher salt
4 tablespoons unsalted butter
1/8 teaspoon freshly ground black pepper
1. Combine water, cornmeal and salt in a 2-quart souffle dish. Cook,
uncovered, at 100% for 12 minutes, stirring once.
2. Remove from oven, stir in 3 tablespoons of the butter, and add the
pepper. Let stand for 3 minutes.
3. Lightly grease a 7" X 4" X 2" loaf pan with half the remaining
butter. Pour polenta into pan and brush with the last of the butter.
Let stand until cool.
4. Cover and refrigerate until chilled. To serve, slice the polenta
about 1/2 inch thick and fry or grill.
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