All Entries Tagged With: "Cornmeal"
Polenta with Meat Sauce
Jane made Polenta with Meat Sauce in the Gilmore Park Church Community Kitchen. I love to go to Jane’s kitchen as she has lots of stories and experiences to share especially about her marriage and her life experiences in Italy.
Polenta is made with corn meal. Corn meal comes in fine and coarse texture. You may use either according to your preference. The Polenta can be cooked on the stove which takes about half an hour or cooked using microwave in less than 15 minutes. Fine corn meal may takes less time.
Allocate about 1/4 cup of corn meal per person.
Ingredients
- Corn meal for the polenta
- Water, about 3 to 4 times of the amount of polenta used. For example, 3 cups of water for 1 cup of corn meal
Ingredients for meat sauce
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 1/2 red pepper, finely chopped
- 1/2 carrot, scrapped and finely grated
- 2 cloves of garlic, minced
- 1 can crushed tomato
- salt and pepper to taste
- freshly grated Parmesan cheese
Cornmeal Pancake
In the South Arm Community Kitchen, Ming shared a very simple Cornmeal Pancake recipe with us. She also make use of okara, the insoluble material left over from making soya milk from soya beans.
The Cornmeal Pancake is crusty and filing. It is good for teething toddlers. Ming also made some cornmeal porridge with the leftover cornmeal she brought. The porridge can be easily prepared by bringing a pot of water to a boil and add in the cornmeal (amount depend on how thick you want the porridge) and cook for a few minutes until the porridge thicken.
Ingredients
- 1 cup cornmeal
- 1 cup okara (can be substituted with more cornmeal, a little milk or melted butter to moisten the batter)
- 1/2 teaspoon baking powder dissolved in a little water
- 2 to 3 tablespoons of sugar (depending on how sweet you like it)
Click on the link below for the instructions.
