Polenta

Polenta
Servings
4
Servings
4
Print Recipe
Polenta
Servings
4
Servings
4
Print Recipe
Ingredients
Instructions
  1. In a large saucepan, bring the water to a boil.
  2. Add a pinch of salt and slowly whisk in the cornmeal so it doesn't form lumps. (I used a whisk here, although you can't see that.)
  3. If it's lumpy at this juncture, feel free to use an immersion blender to smooth it out.
  4. Lower the heat and cook for 10 minutes, stirring constantly.
  5. Stir in the cheese...
  6. ...butter...
  7. ...and tamari.
  8. Cook slowly for another 10 minutes.
  9. Season to taste with salt and pepper.
  10. For a soft polenta, keep it warm in the top of a double boiler over simmering water until serving. It's delicious served like this with a slosh of red sauce and some parmesan or other melted cheese.
  11. To grill or broil polenta, follow this procedure:
  12. After you have seasoned the polenta, pour it into a 9 x 13-inch pan or a 12-inch round pan.
  13. Set aside to cool.
  14. In 30 minutes when firm, cut it into squares or triangles.
  15. (At this point, if you have made extra, you may freeze pieces in double zip lock bags.)
  16. Brush both sides with olive oil and cook on a grill or under the broiler until crisp and browned.
Recipe Notes

1996
This is so good, and a great staple/pasta alternative. Watch out for popping lava bubbles: I use a mesh pot cover while it’s boiling. I also very often throw in more cheese and more tamari. This is great poured in a baking pan and topped with red sauce and mozzarella. It also freezes well.

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