Polenta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 c water
1 tsp salt
2 c yellow corn grits (Bob's Red Mill), or any coarse cornmeal
3 Tbsp butter
1/2 to 1 c grated cheese (Parmesan, cheddar, or Gouda)
Optional:
With cheddar or Gouda: sliced jalapeņo peppers, Salsa
With Parmesan: chopped sundried tomatoes, spaghetti sauce
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Directions: |
Directions:In a large deep pan over high heat bring water and salt to boil. GRADUALLY add corn grits or coarse cornmeal stirring the whole time. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long handled spoon because mixture pops and bubbles. Stir in butter, and more salt to taste. Stir in cheese.
Oil a deep medium bowl (I used a straight sided saute pan to make a large disk). Spoon polenta into bowl/pan and let set for 10 minutes. Invert onto a flat plate, mixture will hold its shape. Cut into thick slice or wedge and serve hot. Top with sauce if desired.
Leftover: Cold polenta can be reheated in the microwave, or heat oil in a frypan and sear. |
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Personal
Notes: |
Personal
Notes: My replica of the spicy polenta dish at an airport Legal Seafood restaurant. My family loved it.
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