Best 6 Perfect Microwave Polenta From Goodhousekeeping Recipes

MICROWAVE POLENTA

Steps:

• In deep 2 1/2-quart microwave-safe bowl or casserole, stir boiling water, milk, cornmeal, and salt. Cover with waxed paper and cook in microwave on High 5 minutes.
• Remove bowl from microwave and whisk mixture vigorously until smooth (mixture will be lumpy at first). Microwave, covered, on High 2 to 3 minutes longer or until thickened, whisking once after cooking is over. Makes 3 cups.

PERFECT MICROWAVE POLENTA (FROM GOODHOUSEKEEPING)

Steps:

• 1. In deep 2 1/2-quart microwave-safe bowl or casserole, stir boiling water, milk, cornmeal, and salt. Cover with waxed paper and cook in microwave on High 5 minutes. 2. Remove bowl from microwave and whisk mixture vigorously until smooth (mixture will be lumpy at first). Microwave, covered, on High 2 to 3 minutes longer or until thickened, whisking once after cooking is over.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

MICROWAVE POLENTA FOR TWO

Steps:

• Place polenta, water and salt in a 2-quart bowl.
• Microwave on high for eight minutes, then stir.
• If the polenta is not thick enough, return to microwave for two more minutes.
• Add flavoring ingredients to suit you and your meal, such as butter, grated parmesan, pepper, fresh chives, and a little cream.

MICROWAVE POLENTA

Steps:

• You may have to adjust ratio, depending on altitude and or type of flour.
• I use a Pyrex round unit with lid, large enough to hold (7) seven cups water and (2) two cups cornmeal flour, Mix flour with water and salt , and microwave at f ull power for 22 to 26 minutes, (depending on power and quantity) stopping to stir every five to six minutes.
• Suggestions.
• You can substitute some broth or milk, not too much milk or it may boil over.
• Makes 2-3 servings (2 with some leftovers).

PERFECT SOFT POLENTA

Steps:

• In a 4-quart saucepan, melt 4 tablespoons of the butter over medium heat. Add the stock and bring to a simmer. Season with salt and pepper.
• Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is hydrated, about 2 hours.
• Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve topped with a drizzle of olive oil and more Parmesan, if desired.