Polenta(Italian Grits) Recipe

Italian Brunch

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Ingredients:

Cornmeal
Vegetable Stock(or water)
Add any ingredients you see fit
E.G.(sundried tomatoes)
onions
celery
carrots
broccoli
cauliflower
mushrooms
ETC.

Directions:

Add into a saucepan:cornmeal to 3 times the stock/water. E.G. 1 Cup of cornmeal to 3 Cups of stock. on medium heat stir the mixture. Cook until the mixture is in a velvety like form.Approx. 9-15 mins. Add more stock if necessary to get desired consistency. to get rid of grittyness. Add all your precooked vegetables, stir in and enjoy. The cooler the polenta gets the stiffer it becomes.

If towards the end you find you added to much stock. It's ok it should cook out. And also let it rest for a couple mins. It will tighten. Good Luck

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Submitted 9/26/05.
Source: Al Dente Restaurant
Submitted By: Gregory Breault
ChefGregory78@Netscape.net
Polenta(Italian Grits)


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