Soft Polenta in the Microwave
- 4 C. water
- 3/4 C. yellow or white cornmeal
- 2 tsp. kosher salt
- 3 Tbs. unsalted butter
- Good pinch freshly ground pepper
- 1/4 C. softened gorgonzola cheese or 1/4 C. additional butter
With the microwave oven, the polenta is stirred only once during the entire cooking time; it is guaranteed lump-less, and it can be made for one or for a crowd. If you can cook this in a serving dish, choose one with a cover; it will prevent the polenta from forming a skin and will, at the same time, keep it hot.
Combine water, cornmeal and salt in a 2-qt. soufflé dish. Cook, uncovered, at 100 percent power 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 more. Remove from oven. Uncover and stir in butter, pepper and cheese (or additional butter). Let stand for 3 minutes. Serve hot.
Yield: 8 servings as side dish
From: Microwave Gourmet by Barbara Kafka
To serve 1 or 2: Quarter all ingredients (use 3 Tbs. cornmeal). Proceed as for Soft Polenta above, cooking in a soup bowl for 1 minute 30 seconds, uncovered, and then for another 1 minute 30 seconds, covered.
To serve 3 or 4: Combine 2 1/2 C. water, 1/2 C. cornmeal and 1 tsp. salt in an 8 C. glass measure. Cook as for Soft Polenta above for 5 minutes. Stir and continue cooking for 5 minutes longer. Finish as for Soft Polenta, stirring in 2 Tbs. butter and a pinch of pepper.