Polenta wasn’t always the darling that it is now and that
you pay $18 per bowl for. Corn meal was a cheap and filling foodstuff. And it
is delicious! Try this version for your next Sunday brunch.
Ingredients (makes 18
sticks, enough for 4 good eaters):
2 3/4 cups water
1 cup cornmeal
½ teaspoon salt
2 teaspoons sugar
1 cup cold water
½ pound of bacon
Syrup
Directions:
Prep an 8x8 baking dish by lining it with foil and spraying
it generously with cooking spray. Bring 2 3/4 cups water to a boil in saucepan.
Whisk the corn meal, salt, sugar and 1 cup of cold water together in a bowl. Gradually
add cornmeal mixture to the boiling water, stirring constantly. Cook until the
mixture thickens, stirring frequently. When thickened, turn heat to very low,
and cook for 20 minutes, stirring often. Pour into your prepped baking dish.
Cool then chill overnight.
Turn the cornmeal mush out by placing a plate on top and
flipping it over. Cut into slices about
3 inches long by 1 inch thick. Cook the bacon on medium heat in a large skillet
until done to your liking and remove to a paper towel lined plate. Cook the
cornmeal fingers in the bacon grease until golden brown on all sides (about 5
minutes per side). Place on plates; serve with syrup poured lavishly over the
top and bacon on the side. Some fresh fruit on the side is fabulous!
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