Coarse White Polenta
Coarse White Polenta is roughly ground white cornmeal, which in Italian cooking is typically prepared as a mush or porridge.
For firm polenta: Bring 4 cups water or stock to boil. Very slowly whisk in 1 cup polenta. Continue whisking 3 to 5 minutes, until it thickens. Reduce heat to the lowest setting, and let the polenta simmer slowly for 30 to 60 minutes, until grains are fully softened. Stir occasionally to prevent scorching. Pour into a greased bread pan, and chill 2 hours. Slice and prepare as desired.
For soft polenta: Use 5 cups water or stock, and exclude molding and chilling steps. Serve hot from the pan.
Storage & handling
Store in a dry, cool place.
Degermed white corn grits.
This side dish showcases the rich, earthy, buttery flavor of our Morel Mushrooms as well as the versatility of polenta. After cooking, the polenta is chilled, sliced, topped with butter and cheese and baked until slightly crispy, giving it a wonderful texture and presentation.