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GRANDMA ALMA’S POLENTA Recipe

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This recipe for GRANDMA ALMA’S POLENTA, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alma Rajotte
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/12 quarts water
2 tspns. salt
1 ˝ cups finely ground polenta OR yellow corn meal


Directions:
Directions:
In a heavy 3 to 4 quart saucepan, bring the water and salt to a bubbling boil over high heat. Pour the uncooked polenta or corn meal slowly into the boiling water, making sure that the boiling never stops and stirring constantly to keep the mixture smooth. Reduce the heat and simmer the polenta, stirring frequently, for 20-30 minutes, or until it is so thick that the spoon will stand up unsupported in the middle of the pan. The polenta can be served at once with traditional tomato sauce or butter and cheese. Or, if you prefer, it can be spooned out while it is still hot onto a large buttered baking dish or sheet and with a metal spatula or knife, spread into a thin layer about 8” by 16” in size. It should be refrigerated for about 2 hours. Once cool it can be fried in oil, broiled or baked and served with any great sauce or fresh cheese.


Number Of Servings:
Number Of Servings:
Serves 6.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I never had polenta until I met my mother-in-law, Alma. She was a wonderful cook and since her family came from northern Italy, she taught me recipes I never knew before. This is one of them. It is hard to get polenta just right, so experiment with this one.

 

 

 

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