I love polenta ... in writing this article, I noticed that the word 'polenta' wasn't even in my spell-checker!! How can that BE?
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Polenta is awesome, dirt-simple to make and you can do a ton of things with it. The recipe below is from "An embarrassment of Mangoes". What makes it crazy-good is the coconut milk used as the base.
Try this and let me know how it comes out, then play with the added stuff the next time!!
Coo-Coo (Caribbean Polenta)
This dish, which came to the islands from Africa (“coo-coo” means side dish in a number of African languages), is the Caribbean version of polenta. Slices of coo-coo are also excellent grilled. Brush them lightly with olive oil and set on the barbeque.
- In a large saucepan over medium heat, combine coconut milk, butter and salt. Bring to a boil.
- Gradually stir in cornmeal. Lower heat and cook for about 5 - 10 minutes, stirring constantly with a wooden spoon to prevent sticking, until the mixture thickens and leaves the sides of the pan. If it becomes too thick, add a bit more coconut milk or water.
- Pour the mixture into a greased 8 by 8 pan. Allow to set for a couple of minutes, then cut into squares and serve warm.
Great article from the NYTimes ...