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Polenta Recipe

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This recipe for Polenta, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Ryerson
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup ground yellow corn meal (I always use whole grain cornmeal if I can)
4 cups water
two ears leftover or fresh corn, cut off the cob
2 T. butter or margarine
1 cup Parmesan cheese
1 tsp. salt

Directions:
Directions:
Put cold water into tall saucepan--I use the one that takes a double boiler
With wire whisk, mix in the corn meal.
Turn burner on high, and when it starts to bubble turn down to medium. Cook and whisk for about 15 minutes. Be careful because this mixture "spits" hot cornmeal at you! I sometimes reduce the heat and cover for a few minutes, then stir again, but you have to watch that it doesn't burn or stick on the bottom.
If you are using fresh uncooked corn, add this after cornmeal cooks for about 5 minutes.
Once mixture has thickened and cornmeal tastes done, add leftover corn, butter, salt, and Parmesan cheese.
Let cool slightly before serving

Personal Notes:
Personal Notes:
This is a very adaptable recipe! All you really need to make it is corn meal, water and salt. Everything else is optional but these add-ins make it special. You really don't need the cheese with the fresh corn. This is a great side dish for lamb or other meat. Also see the Casserole Milanese recipe for making a main dish out of this.

 

 

 

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