Barbara kafka's firm polenta

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

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