Follow the recipe below for Fried Polenta.
Prep: 30 minutes Chill: 30 minutes Cool: 30 minutes Oven: 350°
Makes: 6 side-dish servings
1 cup cornmeal
1 cup cold water
1/2 teaspoon salt
Spaghetti sauce, pizza sauce, or taco sauce (optional)
Grated Parmesan cheese (optional)
1. In a medium saucepan bring 2 34 cups water to boiling. Meanwhile, in a medium bowl combine cornmeal, 1 cup cold water, and salt.
2. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring frequently.
3. Pour hot mixture into a 9-inch pie plate, spreading into an even layer; cool. Cover and chill about 30 minutes or until firm. Bake, uncovered, in a 350° oven about 20 minutes or until hot. Cut into wedges. If desired, serve with spaghetti sauce and sprinkle with Parmesan cheese.
Fried Polenta: Prepare as above, except pour hot mixture into a 7 12x3 12x2-inch or 8x4x2-inch loaf pan; cool. Cover and chill for several hours or overnight. Remove from pan and cut into 12 12-inch-thick slices. In a large skillet heat 2 tablespoons butter over medium heat. Add half of the polenta slices and fry for 8 to 10 minutes on each side or until brown and crisp. Repeat with remaining slices, adding 1 tablespoon more butter. If desired, serve with additional butter and honey or maple-flavored syrup. Makes 6 servings (2 slices each).