Carolina Style Polenta
Yield
6 servingsPrep
10 minCook
30 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
corn grits
|
* |
| 1 | x |
water
|
*
|
| 1 | x |
margarine
or butter |
*
|
| 1 | x |
beef bouillon cubes
|
*
|
| 1 | x |
cracker crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
corn grits
|
* |
| 1 | x |
water
|
*
|
| 1 | x |
margarine
or butter |
*
|
| 1 | x |
beef bouillon cubes
|
*
|
| 1 | x |
cracker crumbs
|
* |
Directions
Cook the corn meal or grits according to the package directions, but slowly, about twice as long as indicated and do not allow to scorch.
When the mixture is creamy, not gritty, add about 3 tablespoons margarine or butter and several bouillon cubes dissolved in a little hot water.
Pour the hot, creamy mixture onto about three flat plates and allow to cool, forming a thin coating.
Cut into slices and roll in cracker crumbs and sauté each piece in additional margarine or butter.
Drain on absorbent paper and cool; place pieces on cookie sheets.
Reheat before serving.
Serves six to eight.
