Polenta is a cornmeal porridge that can be made sweet or savory depending on what you’re serving it with. It also happens to be ridiculously easy to make. The recipe below is for serving as is or alongside meats as an alternative to rice, pasta or potatoes. If you don’t like the texture, you can always spread it into a greased baking pan and stick in the fridge. It will eventually solidify so you can cut it into bars and serve it instead of bread. You could even spread toppings over the solidified polenta, thus turning it into a kind of pizza.
Difficulty Level: Easy
Prep time: 20 Minutes
Cook Time: 10-15 minutes
Serves 6 or more depending on your crowd
½ Cup Cornmeal - This is dried, powdered corn. You can find it in most grocery stores with the dried beans.
About 3 Cups Water or Chicken Broth
4 Tablespoons Butter or Margarine
3 Tablespoons Finely Grated Cheddar or Parmesan Cheese (Optional)
Salt and Pepper – to taste
1 Medium Pot
1 Wooden Spoon
Measuring Cups and Spoon
Put the cornmeal and water or broth in a pot and heat on medium high, stirring constantly with a wooden spoon until the polenta has softened and tripled in bunk.
Taste it. If the texture is too grainy for you, add more water or broth, a cup at a time, and stir it with a wooden spoon until the polenta has absorbed it.
Turn off the heat and add the butter, cheese, salt and pepper.
-Samantha R. Gold
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