Polenta #1
Yield
6 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
yellow |
|
| 1 | cup |
water
cold |
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
water
boiling |
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
butter
melted |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
yellow |
|
| 237 | ml |
water
cold |
|
| 5 | ml |
salt
|
|
| 946 | ml |
water
boiling |
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
butter
melted |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
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 sauté the slices in a mixture of half olive oil and half butter.
Serve with grated Parmesan cheese or with Marinara Sauce.
