ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Soft Polenta in the Microwave

With the microwave oven, the polenta is stirred only once during the entire cooking time; it is guaranteed lumpless, and it can be made for one or for a crowd. If you can cook this in a serving dish, choose one with a cover; it will prevent the polenta from forming a skin and will, at the same time, keep it hot.

4 cups water
3/4 cup yellow or white cornmeal
2 teaspoons kosher salt
3 tablespoons unsalted butter
Good pinch freshly ground pepper
1/4 cup softened gorgonzola cheese OR 1/4 cup additional butter

Combine water, cornmeal and salt in a 2-quart souffle dish. Cook, uncovered, at 100 percent power for 6 minutes. Stir well, cover loosely with paper toweling and cook for 6 minutes more. (If using a small oven, cook uncovered for 9 minutes; cover loosely and cook for 9 minutes more.)

Remove from oven. Uncover and stir in butter, pepper and cheese (or additional butter). Let stand for 3 minutes. Serve hot. Serves 8 as a side dish.

To serve 1 or 2: Quarter all ingredients (use 3 tablespoons cornmeal). Proceed as for Soft Polenta above, cooking in a soup bowl for 1 minute 30 seconds, uncovered, and then for another 1 minute 30 seconds, covered.

To serve 3 or 4: Combine 2 1/2 cups water, 1/2 cup cornmeal and 1 teaspoon salt in an 8-cup glass measure. Cook as for Soft Polenta above for 5 minutes. Stir and continue cooking for 5 minutes longer. Finish as for Soft Polenta, stirring in 2 tablespoons butter and a pinch of pepper.

"Microwave Gourmet" by Barbara Kafka.

Thursday, June 22, 2000

bottom navigation bar Terms of Use  Privacy Policy