Soft Polenta

By shauna

Ingredients

• 1 C. Coarse Ground Yellow Cornmeal
• 1 C. Cold Water or Chicken Broth
• 1 tsp. Salt ( Omit if using Broth )

Details

Servings 6

Preparation

Step 1

In a lg. saucepan, bring 21/2 C. water to boiling. Meanwhile, in a bowl, stir together cornmeal, the 1 C. cold water & the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook & stir till returns to boiling. Reduce heat to med-low. Cook for 25-30 min. or till very thick, stirring frequently & adjusting heat as necessary to maintain a very slow boil. Serve. For fried polenta, prepare as above, except pour the hot polenta into a loaf pan; cool. Cover & chill for at least 4 hrs. or overnight. Run a thin metal spatula around the edges of the pan. Remove polenta from pan. cut crosswise into 12 slices. In a lg. skillet, heat 1 Tbsp. butter over med-high heat. Reduce heat to med. Cook half of the polenta slices 16-20 min. or till brown & crisp, turning once. Repeat with remaining slices, adding 1 Tbsp. butter to skillet before adding polenta. Serve.