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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 4 |
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Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried--or serve it immediately as a mashed potato or rice substitute! Ingredients:
1 cup cornmeal |
1 cup cold water |
1 teaspoon salt |
3 cups boiling water |
1 cup grated parmesan cheese |
Directions:
1. In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
2. Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
3. Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
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