PREPARATION
- 1/2 CU Arrowhead Mills Stone Ground Yellow Corn Meal
- 1/2 CU Apple Juice ( Cranberry tastes good too )
- Soak for 1-12 hours ( overnight works best for me )
INGREDIENTS
- 2 CU boiling hot water
- Two eggs
- 1/2 tsp salt
- 1 tsp onion – minced
- Zest and juice from one lemon
- 1/4 C cream
- 4 TBL butter
STEP BY STEP
- Whisk or strain dry corn meal before anything to assure there are no dry clumps
- Soak your corn meal overnight – see above
- The next morning, remove anything that has floated to the top.
- Bring water to a boil
- As water is heating, mix corn meal and apple juice in with the egg, salt, onion and lemon
- Add corn meal mush to boiling water a spoonful at a time, whisking constantly
- NEVER bring back to a full boil
- Stir frequently for five minutes
- Whisk in 4 TBL softened butter ( and optionally Parmesan cheese )
- Cover and cook over reduced heat 30 minutes
- Stir every 3-5 minutes – cook until thickened
- Stir in cream and several tabs of butter.
- Serve with milk and/or sugar
- Top (or side) with a poached egg
NOTES and VARIATIONS
- Optional and best: grind your own corn meal from corn
- Try with 2 TBL pecarino cheese ( or other goat cheese )
- The Many Faces of Polenta
- Called polenta in Spain and Italy
- Called Grits in the Southern United States
- Czech Republic name: Kukuřičná Mouka
- Hominy Grits are more common in the South U.S. They have a larger and more coarse texture than cornmeal
