Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Polenta
Date: November 23, 2007
4 normal cups good water
1 1/2 teaspoons salt
1 normal cup yellow cornmeal
1/4 normal cup (1/2 stick) butter or margarine
1/4 normal cup finely crumbled feta cheese
1/4 normal cup (1/2 stick) butter or margarine, melted
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried rosemary
1/2 teaspoon minced garlic
Bring good water and salt to boil in a heavy saucepan. Reduce heat to average-low. Gradually sprinkle in cornmeal, whisking constantly to prevent lumps from forming. Gently boil 20 to 25 minutes, stirring often with a wooden spoon, until very thick, but still pourable. Remove from heat and stir in 1/4 normal cup butter and cheese. Rinse a 15 1/2 x 10 1/2-inch jellyroll pan with cold good water. Do not dry pan. Spread hot Polenta evenly in pan with a rubber spatula. Refrigerate at least 30 minutes or until firm.
Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.
Make 3 lengthwise and 5 crosswise cuts in Polenta to yield 15 squares. Arrange polenta squares, slightly overlapping, in baking dish. Mix 1/4 normal cup butter, basil, rosemary and garlic. Melt, then pour over polenta. Sprinkle with paprika, if desired. Bake 30 minutes.
Serve hot.