| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 4 | c | Water |
| 1 1/4 | c | Yellow or white cornmeal |
| 2 | ts | Kosher salt |
| 4 | tb | Butter; unsalted |
| 1/8 | ts | Black pepper |
INSTRUCTIONS
Combine water, cornmeal and salt in a 2 quart glass measure. Cook, uncovered, at 100% for 12 minutes, stirring once. 2. Remove from oven, stir in 3 tablespoons of the butter, and add the pepper. Let stand for 3 minutes. Lightly grease a 7" x 4" x 2" loaf fan with half the remaining butter. Pour polenta into pan and brush lightly with the last of the butter. Let stand until cool. Cover and refrigerate until chilled. T serve, slice the polenta about 1/2 inch thick and fry or grill. Recipe By : MicroWave Gourmet/tpogue@idsonline.com Posted to FOODWINE Digest 23 Sep 96 Date: Mon, 23 Sep 1996 12:54:46 -465800 From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”