Polenta #1

Yield: 6 servings

Measure Ingredient
-JUDI M. PHELPS (G.PHELPS1)
1 cup Yellow cornmeal
1 cup ;cold water
1 teaspoon Salt
4 cups ;boiling water
2 tablespoons Butter
½ cup Butter; melted
½ cup Parmesan cheese; grated

Combine cornmeal, cold water, and salt. Stir into the boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir.

Sprinkle each individual serving with some of the melted butter and some of the grated cheese. Serve hot.

SAUTEED POLENTA: Put any leftover polenta in a shallow pan and refrigerate. Cut into ½-inch slices and slowly saute the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce.

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