← 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

 

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
desserts-4-today Desserts 4 Today
by Abby Dodge
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
baked-explorations Baked Explorations
by Matt Lewis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
lucid-food Lucid Food
by Louisa Shafia
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?