4 to 6
Polenta is a cornmeal
specialty of Italy. It can be served as a hearty breakfast mush or,
combined with other ingredients, served as a main course or side
dish. Directions follow for boiled (soft or basic), baked, fried,
and grilled polenta.
1 cup yellow cornmeal
3 1/2 cups cold water
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1 tablespoon butter or margarine
bowl mix cornmeal with 1 cup water. In a saucepan over high heat
combine remaining 2 1/2 cups water and salt and bring to a boil.
Slowly pour cornmeal mixture into boiling water, stirring
constantly. Reduce heat to low and simmer, uncovered, stirring
constantly until thick and smooth, about 3 minutes. Remove from
heat. Stir in Parmesan cheese and butter. Immediately spoon onto
plates or bowls and serve.