Some cosmetic changes in preparation for larger site changes in the works.


Turnaround Corn

Veteran Member
2044 posts
Joined: Apr 17, 2006


Posted to Thread #16349 at 1:02 pm on Oct 2, 2009

So named because the cook turns the mixture over and over with the wooden spoon

1 cup corn meal
1 cup coconut milk (I use the whole tin)
1 ½ cups water
½ chicken stock cube (I use almost a whole one)
1 spring onion beaten (Two if small and slice them finely)
1 clove garlic minced
1 seasoning pepper whole (I slice this in two)
1 sprig thyme (big sprig)
Salt to taste
1 oz butter (I use double that)

Bring the milk and all seasoning ingredients to a fast simmer
Add cornmeal all at once and “turn” vigorously.
Leave on low heat for 5 mins (not sure this is really necessary)

Now the local corn meal cooks into lumps and one needs to really turn the stuff. Doesn't seem to amtter to the locals........I don’t like to add it at once but rather pour it in slowly, stirring all the time and try to get a really unlumpy mixture.

I then plate it in ring molds with the coconut sauce around it and a sprig of fresh dhania as garnish.

I love this way of cooking polenta. Oh yum!!!!!

Wine does not make you fat, it makes you lean/against walls, tables, chairs, floors and ugly people.

Other messages in this thread: