| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Side, Dishes | 1 | Servings | |
INGREDIENTS
| Water | ||
| Corn meal | ||
| Salt — (optional) |
INSTRUCTIONS
Fill saucepan approximately ½ to 2/3 full with water, salt water if desired. Place over high heat. When water is lukewarm begin gradually pouring in cornmeal, stirring constantly. When mixture begins to feel slightly sluggish when stirring, discontinue addition of cornmeal. Keep stirring!! When mixture begins to bubble, reduce heat to medium. Keep stirring! When mixture begins to pull away from the side of the pan increase heat to high. Stir harder!! When mixture pulls away well from the sides and bottom of the pan the polenta is done! (Polenta should not be gritty. If it is, cook longer.) Remove from heat and pour onto plate. Form polenta into a loaf. Let cool. Slice polenta with a knife or dental floss and place over cheese (blue cheese, longhorn, kasseri, or whatever you like...blue cheese is great!). Pour spaghetti sauce, or red sauce over. Heat in micro or oven till heated through and cheese is melted. For an interesting twist, place chopped onions and longhorn cheese over the top of the polenta. Pour a basic red chile sauce (enchilada sauce) over the top. Heat in oven or microwave. A kind of Italian enchilada!! Keep leftover polenta in the fridge. For a great breakfast the next morning, slice polenta and fry in butter. Serve topped with maple syrup or fruit syrup, jam or whatever!!! Recipe By : Zenophon From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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