- 6 cups water
- 2 cups instant polenta
- 1 tablespoon butter
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons olive oil
- Freshly-grated Parmesan as accompaniment
Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat, add butter, and salt and pepper to taste.
On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered. Cut polenta into 1 1/2-inch diamond shapes or squares.
In skillet sauté polenta in 2 batches in 2 tablespoons olive oil over moderately-high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to platter and cover. Serve polenta sprinkled with Parmesan.
This recipe yields 4 servings.