This is for hot, fresh polenta which is great served with sauce and Parmasan. You can also stir in cubed Fontina or other soft cheese with some parsley or herbs and serve the same way. Grilled: Prepare the polenta as above, after adding butter, pile the polenta onto a board (authentic N. Italian) or into a baking pan and allow it to cool and set up. When firm, cut the polenta in desired shape (with a string if on a board) and fry in a very hot non-stick pan until slightly crispy on the outside.
- 4 cups water
- 1 cup cornmeal (coarse ground)
- 1 teaspoon salt
- 4 tablespoons butter
Using a heavy saucepan, bring 3 cups of the water to a boil. In a bowl, stir the cornmeal and salt into 1 cup of cold water. Pour the mixture into the boiling water stirring constantly and bring to boil. Lower heat to simmer, continuing to stir constantly, until the mixture becomes very thick (10 minutes or more). Stir in butter until well blended. Serve immediately.
Print this recipe
Submitted By: J Lisella