| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth; (fresh, if possible, or canned) |
| 1 1/2 |
c |
Water |
| 1/4 |
ts |
Salt; (up to 1/2) |
| 1 |
tb |
Butter |
| 3/4 |
c |
Coarsely ground polenta; (cornmeal) |
INSTRUCTIONS
Bring broth and water to boiling in a large (2 or 3-quart) bowl in the
microwave. Mix in salt and butter, then cornmeal in a thin stream, stirring
rapidly, until smooth. Return bowl to microwave and cook on high 18-20
minutes, stirring every 4-5 minutes. Serve hot. Push leftover polenta into
a small loaf pan and press down to compress. Refrigerate. Slice and fry for
breakfast, served with sausages and eggs. Or toast slices of cold polenta
in the toaster oven to serve with Italian tomato sauce (with meat or
without), or with grilled portobella mushrooms. We like polenta with cooked
greens and a baked sweet potato for a "vegetarian" meal --ignoring, of
course, the chicken broth.
:)
NOTES: Add 1/2 c. shredded mozzarella, if desired, at the end. Stir to melt
the cheese and distribute through the polenta.
Posted to EAT-L Digest by Jo McGinnis <jmcgin@AZSTARNET.COM> on Feb 15,
1998
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