Recipe

Besan Parathas Recipe

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Ingredients

Directions

Step #1 Recipe from Bert Greene, The Grains Cookbook 1.
Step #2 Slowly bring the milk to a boil in a medium-size heavy saucepan, the then slowly add the cornmeal.
Step #3 Whisk them together over medium-low heat until the polenta is smooth & thick, 5 mins.
Step #4 2.
Step #5 Using a bowl scraper, pour the mixture into a lightly buttered pie plate.
Step #6 Cool on a wire rack, & then put in the fridge for 1 hr.
Step #7 3.
Step #8 At this point, polenta may be sliced into wedges & either dusted with Parmesan cheese & baked, or lightly sauteed in butter.
Step #9 Serves 6 to 8.
Step #10 BERT'S NOTES: "Cornmeal recipes abound in a clutch of surprising cuisines.
Step #11 Italians, for example -- who would never consider chomping corn on the cob -- dote on a dish called polenta, which is basically nothing more than cornmeal mush carried to gastronomic heights.
Step #12 "In northern Italy there is a great mystique about the shape of the pot in which polenta is stirred; a U-shaped copper pan is adjudged the ideal utensil.
Step #13 However, not being Italian, I merely use any heavy-bottomed saucepan.
Step #14 & for a creamier texture, I prefer milk to water.
Step #15 " p122.
Step #16 --.
Enjoy the Besan Parathas recipe