← Back to Search Results
Italian
Polenta

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 1
 

Recipe

This is a lovely side side for many things, but it was devised to be served with the Quail.

Yield: Serves 4 to 8

Ingredients

  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 cup yellow cornmeal
  • 2 egg yolks, beaten
  • ¼ cup plus 1 tablespoon olive oil

Directions

Lightly oil a baking sheet. In a heavy saucepan, bring the milk to a low boil over moderate heat and add the salt. Slowly pour in the cornmeal, stirring constantly with a wooden spoon. Continue to cook, stirring constantly, for 30 minutes, or until the polenta pulls away from the sides of the pan.

Off the heat, briskly fold in the eggs, beating until incorporated. Pour the polenta onto the prepared baking sheet and spread out a little less than 1/2-inch thick. Allow to cool thoroughly and cut into the polenta into rectangular or diamond shapes.  (If serving with the quail, make sure the pieces are large enough for the birds to fit on).

In a cast-iron skillet, heat the olive oil over moderate heat. When the oil is hot, fry the polenta on each side until golden. Place the polenta serving dish and set a hot roasted bird on each slice of polenta. Serve immediately.

Notes

The consistency of cornmeal varies and the addition of more liquid may be necessary. Have ready a small pan of boiling water and, if the mixture becomes too tough, add boiling water, a little at a time, stirring vigorously to avoid any lumps.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

161kcal (8%)
319mg (13%)
10g
1g
12g (19%)
0g
3g (14%)
7g
1g
59mg (20%)
3g
4g
16mg
115mg
44mcg RAE (1%)
0mg (0%)
75mg (8%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • casa-giardino

    10.29.10 Flag comment

    Polenta is a "poor" dish. In Abruzzo, we use water instead of milk and no eggs.
    http://www.casa-giardino.blogspot.com

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
new-american-table New American Table
by Marcus Samuelsson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
baked-explorations Baked Explorations
by Matt Lewis
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?