Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried--or serve it immediately as a mashed potato or rice substitute!
Ingredients
- cornmeal: 1 cup
- water: 1 cup (cold)
- salt: 1 tsp
- boiling water: 3 cups
- Parmesan cheese: 1 cup (grated)
Metric Conversion
Stages of cooking
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In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
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Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
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Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
