| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian | 6 | Servings |
INGREDIENTS
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 1 | c | Yellow cornmeal |
| 1 | c | ;cold water |
| 1 | ts | Salt |
| 4 | c | ;boiling water |
| 2 | tb | Butter |
| 1/2 | c | Butter; melted |
| 1/2 | c | Parmesan cheese; grated |
INSTRUCTIONS
Combine cornmeal, cold water, and salt. Stir into the boiling water. Stir constantly over low heat for about 15 minutes. Add 2 tablespoons butter and stir. Sprinkle each individual serving with some of the melted butter and some of the grated cheese. Serve hot. SAUTEED POLENTA: Put any leftover polenta in a shallow pan and refrigerate. Cut into 1/2-inch slices and slowly saute the slices in a mixture of half olive oil and half butter. Serve with grated Parmesan cheese or with Marinara Sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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