* Get your 8" cast iron chicken fryer over a mess of hot coals.
Once it is hot add a tablespoon
or so of olive oil. If it immediately
spreads out and starts looking wavy you are ready to cook. * Add the onions and peppers and sauté until the just start to take on a bit of color. * Add the stock, milk, salt & pepper & butter and bring to a boil. * Move the fryer off the heat a little until the liquid rolls down to a simmer * Whisk the cornmeal in gradually until it is all incorporated.
* Once the cornmeal is incorporated, continue to stir slowly with a
wooden spoon until it begins to turn thick & creamy, about 10
minutes. (There has been much debate over whether or not the kind of
spoon makes a difference in the finished product and without a doubt,
you will get a creamier, better tasting Polenta with a wooden spoon.)
* ALTERNATE METHOD: Once cornmeal has been incorporated, reduce the
heat under the fryer, put the lid on and add 11 coals to the top.
(looking for about 350 degrees.) Lift the lid every 10 minutes and
stir, being careful not to get any "camp seasoning" in from the lid.
Cook for about 20 minutes or until thick and creamy. * Serve immediately or move to a wide, flat container, line in plastic wrap and chill in the refrigerator.
This recipe makes 8-10 servings.
John Homrighausen or also spelled H'ausen of J Bar H Catering is an amazing chef creating delicious meals servicing the Houston
area residing in Cypress, Texas. His web page is filled with interesting
stories, great food and a personality as grand as Texas.
polenta is one of our favorites and works nicely with his Kinky
Friedmann Brisket. Kinky doesn't know that John name a Brisket dish after him, but I am certain
he'd be proud of it. Check outJohn's web page at J Bar H and see the only approved way to cook great Brisket without a smoker: Kinky Friedmann Brisket