| 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”