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Creamy Polenta


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  • 6 C. Water
  • 1/2 tsp. Salt
  • 1 1/2 C. Fine Cornmeal (or polenta)



Step 1

In lg. covered saucepan, bring water to boil over high heat. Add salt & reduce heat to low. Gradually whisk in cornmeal, whisking till smooth. Simmer, stirring with wooden spoon, till thick enough to mound on spoon, approx. 20-25 min, adding a little more water if necessary to keep polenta soft. Spoon into warm bowls & top with ribs & sauce.

*You can enrich the cooked polenta just before serving with butter &/or a generous dollop of sour cream.


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