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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Personally I don't care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It's better if you serve it with a very spicy tomato salsa. Ingredients:
2 cups cornmeal |
8 cups boiling water |
2 teaspoons salt |
5 1/2-6 ounces unsalted butter |
5 ounces parmesan cheese, grated |
1 pinch nutmeg |
Directions:
1. Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
2. When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
3. Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
4. Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
5. Heat oven to 400°F.
6. Dot with remaining butter and parmesan.
7. Bake for 30 minutes until top is brown and crispy.
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