Polenta

By LaLaCooks

This dish can be enjoyed at anytime with anything. Serve the polenta immediately if you like it smooth and creamy or top it with sauteed mushrooms to make a vegetarian version. To eat it fried, spread it into a baking dish, let it firm up, then cut it into squares to pan-fry. Try serving the fried style in the morning with an egg on top.

From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Ingredients

• 4 cups water
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 1 teaspoon coarse salt
• 1 cup polenta (stone-ground corn meal)
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons mixed fresh herbs, finely chopped (optional)
• Freshly ground black pepper

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a medium saucepan, bring 4 cups water and cream to a boil. Add 2 tablespoons of the butter and the salt. Slowly stir in the polenta, reduce the heat to a simmer, and cook, stirring constantly, until thick and creamy, 15 to 20 minutes. Stir in the cheese, optional herbs, pepper, and remaining tablespoon of butter. Serve immediately or spread in a baking dish to firm up.

From Mad Hungry,

October 2010