Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Water |
| 1½ cup | Yellow or white cornmeal |
| 2 teaspoons | Kosher salt |
| 4 tablespoons | Unsalted butter (divided |
| Use) | |
| ⅛ teaspoon | Freshly ground black pepper |
Combine water, cornmeal, and salt souffle dish. Cook in microwave, uncovered, on High (100 percent power) for 12 minutes, stirring once.
Remove from microwave, stir in 3 tablespoons butter, and add peps. Let stand 3 minutes. Lightly grease a 7x4x2-inch loaf pan with half of the remaining butter. Pour polenta intoloaf pan and brush lightly with remaining butter. Let stand until cool Cover Note: To fry or grill, slice ½ inch thick. Let dry on wire rack about 20 minutes. Brush with olive oil and fry or grill until crusty.
Per serving: Calories 176 Fat 9g Cholesterol 22mg Sodium 712mg Percent calories from fat 44%
KRT Information Services/"Microwave Gourmet Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers