Basic Polenta

Amount

  Measure

  Ingredient -- Preparation Method

--------

-----------

  --------------------------------

4

  cups

  water

1

  cup

  cornmeal

3

  tablespoons

  unsalted butter

1

  teaspoon

  salt

Heat water and salt to boiling in heavy saucepan. Gradually whisk in the cornmeal Reduce heat to low and cook 45 minutes stirring frequently to keep polenta from burning.

Add butter off heat and stir until melted and incorporated.

Notes:
To Bake: Heat oven to 375F. Follow directions for basic polenta. Butter a 2 quart dish. Spread polenta and sprinkle with 2 ounces of Parmesan. Bake for 45 minutes.

To Fry: Oil a 11x17 inch baking sheet. Follow directions for basic polenta. Spread polenta on sheet until 2/4 inch thick. Refrigerate for a couple of hours until firm. Cut into 2x1 inch sticks and fry in vegetable oil over medium-high heat for two to three minutes per side. Drain on paper towels and sprinkle with Parmesan.

Makes 6 servings.

Per Serving: 135 Calories; 6g Fat (40.9% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 361mg Sodium. Exchanges: 1 Grain (Starch); 1 Fat.

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