{"id":178,"date":"2011-10-10T21:38:05","date_gmt":"2011-10-10T20:38:05","guid":{"rendered":"http:\/\/ginnyang.com\/?p=178"},"modified":"2012-07-30T14:42:04","modified_gmt":"2012-07-30T13:42:04","slug":"soft-polenta","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=178","title":{"rendered":"Soft Polenta"},"content":{"rendered":"<p>I&#8217;m growing to love Polenta and its unique flavour and texture.\u00a0 I like how versatile it is, baked, fried or boiled&#8230; with cheese, with butter or with olive oil.\u00a0 There are lots of ways to use Polenta and this recipe is perhaps one of the most common, using milk instead of water gives the Polenta a much richer taste.\u00a0 I use this recipe a lot so instead of adding it to every recipe, I&#8217;ll just have it here as a separate article to refer back to!<\/p>\n<p>There are three types of Polenta you can buy; Tube, Instant and Coarse.\u00a0 I&#8217;ve never really had good results with the tubed stuff, it&#8217;s Polenta boil in the bag.\u00a0 It just doesn&#8217;t have the same flavour and the end product isn&#8217;t all that great.\u00a0 The instant stuff isn&#8217;t so bad as you can cook it however you want it but the texture isn&#8217;t as good.\u00a0 The coarse grained polenta is the best but it takes about an hour to cook.\u00a0 I try to use the coarse stuff when ever I can but sometimes I just have to use the instant polenta.\u00a0 I don&#8217;t think I will ever go back to using the bagged tubes of polenta, they were awful.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>1 Litre Milk (Full Cream)<\/p>\n<p>250g Coarse Polenta<\/p>\n<p>4 tbsp unsalted Butter<\/p>\n<p>Extra Virgin Olive Oil<\/p>\n<p>Grated Parmesan<\/p>\n<p><a href=\"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0298.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-179\" title=\"GnY_SPolenta\" src=\"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0298-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0298-300x179.jpg 300w, https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0298-1024x612.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>1.\u00a0 Heat the milk in a large saucepan and bring to the boil<\/p>\n<p>2.\u00a0 Gradually stir in the Polenta and reduce the heat to low.<\/p>\n<p>3.\u00a0 Once the Polenta thickens and starts to come away from the sides of the pan add the butter.<\/p>\n<p>4.\u00a0 Add salt, pepper, olive oil and\/or Parmesan to taste, stir and serve.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tips:<\/strong><\/p>\n<p>Don&#8217;t over cook the Polenta, you want it heavy like a thick soup not like a porridge.\u00a0 If you over do it, you can rescue it by adding some more hot water or warm milk &#8211; it won&#8217;t be quite the same but it&#8217;ll still taste good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m growing to love Polenta and its unique flavour and texture.\u00a0 I like how versatile it is, baked, fried or boiled&#8230; with cheese, with butter or with olive oil.\u00a0 There are lots of ways to use Polenta and this recipe is perhaps one of the most common, using milk instead of water gives the Polenta a much richer taste.\u00a0 I use this recipe a lot so instead of adding it to every recipe, I&#8217;ll just<a href=\"https:\/\/ginnyang.com\/?p=178\">[&#8230;]<\/a><\/p>\n","protected":false},"author":1,"featured_media":179,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[5,50,19],"tags":[24],"class_list":["post-178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-side","category-west","tag-polenta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0298.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-2S","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=178"}],"version-history":[{"count":12,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/178\/revisions"}],"predecessor-version":[{"id":667,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/178\/revisions\/667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/179"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}