INGREDIENTS

INSTRUCTIONS

This is a wonderful change when I'm tired of the usual grains:
Bring water to a boil and stir polenta in slowly. (If you've ever made
corn meal mush, you will recognize these instructions.) Stir vigorously as
mush begins to thicken. It is done cooking when it begins to pull away from
the sides of the kettle.
Stir in balance of ingredients quickly while polenta is very hot and then
spoon entire contents into pie plate, cake pan, pyrex pans, or anything you
have handy. The pan should be large enough so that the mixture is about
3/4" thick. Refrigerate. Polenta will become solid like a heavy cake that
you can slice and lift out of the pan. Keeps in refrigerator at least a
week.
It's good cold, however I really like to heat it up in a microwave or
better yet, broil or toast in a toaster oven until heated through and maybe
slightly browned.
Serve with meal as your starch, or have with fresh fruit, salad or soup,
and some crusty french bread as a light meal. Don't worry if you don't like
cornmeal mush. This tastes nothing like that. Polenta is also a whole grain
and very nutritionally recommended. This recipe is extremely low in fat for
those who are dieting.
MINGRAM@MADAM.WEST.SUN.COM
(JUDY MINGRAM)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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