Proper Polenta Recipes

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Steps:

• Bring the water to boil in a large pan. Slowly stream in the polenta, whisking continuously. Once it's mixed, continue to stir over the heat for 15 to 20 minutes. Stir in the butter and Parmesan. You can add a little more water to make it the right consistency. Season and serve straight away.

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Steps:

• Preheat your oven to full whack about 500 degrees F.
• Either ask your butcher to spatchcock the guinea fowl or chicken, and the pheasant for you, or have a go at doing it yourself. Turn the bird upside down and cut underneath the legs with a good pair of scissors. Remove the bony part of the carcass that has no meat on it (bearing in mind that you want to save the incredible meat around the legs) and open the bird out like a book. You can then stuff the cavities of the other birds with flavorings - a sprig of rosemary, a sprig of thyme and a little orange or lemon zest.
• Place the onion, celery and carrots in a large roasting pan (or 2 small ones) and lay the sausages and birds on top. Throw in the bay leaves and the rest of the thyme and rosemary. Drizzle with olive oil and massage it into each bird. Season all the meat generously. Place in the preheated oven and immediately turn the temperature down to 350 degrees F. Cook for 1 to 1 1/2 hours, turning the birds a few times, until the meat is juicy and cooked through to the bone.
• After half an hour, bring 1 quart of salted water to the boil in a non-stick pan and whisk in the polenta. Turn the heat right down, place a lid on so it's ajar (otherwise the pan might spit hot polenta at you!) and simmer for 50 minutes, stirring it as often as you can. If it starts to become too thick, add some more hot water.
• Remove the birds from the oven, lift them out of the pan and keep warm. Put the pan on the burner, pour in the wine and simmer gently to make a quick sauce. Then see to the polenta - it'll need some serious perking up now. Stir in about 3/4 of the butter and all the grated Parmesan. Once smooth, taste and season if required. It should now be delicious! Spoon all the polenta onto a big board or platter, spread it out evenly and put to 1 side to firm up a little.
• Give your sauce a stir and add the rest of the butter. Strain it through a sieve into a pan, pressing down hard. Cut the bigger birds into drumstick thighs and breast pieces and place with all the other birds on top of your polenta. Slice the sausages and add to the pile. Spoon the red wine sauce over the top and finish with a drizzle of extra-virgin olive oil. Put the board in the middle of the table and let everyone dive in. A fantastic feast!
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