Soft Manioc Polenta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (side dish) servings
- 1/4 teaspoon salt
- 1 teaspoon salt
- 4 cups water
- 1/4 cup chopped green bell pepper
- 1 tablespoon fresh lime juice
- 1 medium onion, chopped
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 garlic clove, chopped
- Carbohydrate 30 g(10%)
- Cholesterol 57 mg(19%)
- Fat 2 g(4%)
- Fiber 3 g(10%)
- Protein 26 g(52%)
- Saturated Fat 1 g(4%)
- Sodium 435 mg(18%)
- Calories 239
PreparationMake stock: Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes. Pour stock through a fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover. Make soft manioc polenta: Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes. Serve immediately. Cooks' note:Stock can be chilled in an airtight container up to 3 days or frozen 3 months. Bring to a boil before adding manioc flour.
PreparationMake stock: Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes. Pour stock through a fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover. Make soft manioc polenta: Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes. Serve immediately. Cooks' note:Stock can be chilled in an airtight container up to 3 days or frozen 3 months. Bring to a boil before adding manioc flour.
