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Prep Time: 240 Minutes Cook Time: 40 Minutes |
Ready In: 280 Minutes Servings: 4 |
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Adapted from a recipe by Dawn on . You can add any herbs you like. Also try it with diced roasted red peppers or diced sun dried tomatoes. Ingredients:
1 cup yellow cornmeal or 1 cup white cornmeal or 1 cup polenta |
4 cups water, divided |
1 teaspoon salt |
1 cup grated parmesan cheese |
2 tablespoons olive oil |
Directions:
1. Grease a loaf pan with non-stick spray.
2. In a bowl, combine cornmeal, 1 cup cold water and salt. Stir well.
3. Bring remaining 3 cups water to a rolling boil. Stir in the cornmeal mixture and bring back to the boil, stirring constantly. Reduce to a simmer and stir in cheese.
4. Simmer 20 minutes, stirring often, until very thick. Pour into loaf pan and refrigerate until set, about 4 hours.
5. Turn out of loaf pan and slice lengthwise, 1/2 thick. Cut each slice into fingers about 1 wide. Fry fingers in olive oil until golden brown on both sides, and hot all the way through. Serve with tomato sauce on the side.
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