Mon 23 Apr 2007
This is my basic polenta recipe. It’s great eaten right away, when it’s hot. Or it can be spread thin, chilled, sliced, then sauteed or grilled to make polenta “cutlets”.
Ingredients
- 4 cups water
- 1 cup coarse-ground yellow cornmeal (polenta)
- 1 teaspoon salt
- 1/2 tablespoon butter or olive oil
- 1/4 cup grated Parmesan cheese
Directions
Cook the polenta. In a heavy saucepan, begin heating the water over medium heat. Slowly whisk in the polenta to prevent lumps from forming. Add the salt and stir constantly until the polenta comes to a boil. Lower the heat to a simmer and continue stirring for about 40 minutes. Constant stirring is best but frequent stirring is okay.
Season and serve the polenta. Slowly stir in the butter or olive oil and the Parmesan cheese. Scoop into shallow bowls or onto plates and serve immediately.
Variations
Polenta cutlets. [Shown above] Use ¼ cup less water when making the polenta. After you have stirred the butter/olive oil and cheese into the polenta, spread into a 9″ by 9″ pan that has been lightly oiled or lined with plastic wrap. Let cool on the counter until the polenta is no longer steaming and has firmed up. Wrap in plastic wrap and stick in the fridge until you are ready to use the polenta. Cut the polenta into whatever shape and size you like. Saute or grill over medium heat for 2-4 minutes per side, or until polenta is heated through and beginning to brown.
Suggestions
Serve with marinara sauce or roasted vegetables.
Servings: 4