| 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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