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Monday, November 11, 2013

Polenta Dengan Kacang Canellini (Polenta with Canellini Beans)


In Indonesian & English

Bahan
750 ml Air, 250 gr Tepung jagung kasar     -  1 Baw.putih-cincang, 4 sm Minyak
2 sm Olive oil, 6 sm kacang Cannellini          -  2 Cabai kering-iris, Garam

Cara membuat
-   Didihkan air, garam & olive oil. Mskkan tepung jagung sedikit2 sambil diaduk hingga rata. Kclkan api, aduk searah dng sendok kayu sampai mengental (seperti puree kentang). Angkat dari api.
-   Panaskan minyak, mskkan bawang putih & cabai. Masak hingga harum. Angkat dari api.
-   Masukkan kacang ke dlm polenta, aduk rata. Beri bawang pth, cabai & minyak goreng, aduk hingga tercampur rata. Hidangkan selagi panas.
Note: Saat dingin, polenta akan mengeras & berbtk sesuai wadah yg digunakan utk menyimpannya. Sisa polenta dpt diiris kmd dipanggang/digoreng seblm dihidangkan. Bila mau membuat polenta agak creamy lagi, hangatkan dng sedikit kaldu/susu/air, kmd aduk dng kuat.

Ingredients
750 ml Water, 250 gr Coarse ground Cornmeal  -  1 clove Garlic-chopped, Salt
2 tbsp Olive oil, 6 tbsp Cannellini beans              -  2 dried Chilies-sliced, 4 tbsp Oil

Directions
-   Boil the water with enough salt & olive oil. Whisk in cornmeal a little at a time; stir continuously until incorporated. Reduce the heat to low; stir constantly using a wooden spoon in one direction until the polenta becomes thick (like mashed potatoes). Remove from the heat.
-   Heat the oil; add in the garlic & chilies. Fry until fragrant. Remove from the heat.
-   Put the beans into the polenta, stir to combine them. Add in the fried garlic, chilies & oil; stir well. Serve while it`s hot.

Note: When the polenta is cold, it will solidify into the shape of container in which U store it. Leftover polenta can be sliced & then grilled or deep fried before serving. If U wish to make the leftover a bit creamy again, warm it with a little broth/milk/water & stir vigorously.

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