Yield: 8 Servings
|1¼ cup||Yellow or white cornmeal|
|2 teaspoons||Kosher salt|
|4 tablespoons||Butter; unsalted|
|⅛ teaspoon||Black pepper|
Combine water, cornmeal and salt in a 2 quart glass measure. Cook, uncovered, at 100% for 12 minutes, stirring once. 2. Remove from oven, stir in 3 tablespoons of the butter, and add the pepper. Let stand for 3 minutes. Lightly grease a 7" x 4" x 2" loaf fan with half the remaining butter. Pour polenta into pan and brush lightly with the last of the butter. Let stand until cool. Cover and refrigerate until chilled. T serve, slice the polenta about ½ inch thick and fry or grill.
Recipe By : MicroWave Gourmet/tpogue@...
Posted to FOODWINE Digest 23 Sep 96 Date: Mon, 23 Sep 1996 12:54:46 -465800 From: Terry Pogue <tpogue@...>