Polenta is very easy to make and delicious. We eat it in two ways, so far, but I want to find more ways to use polenta. Currently, we eat it smothered in sausage ragout. The leftovers get refrigerated, then we slice and fry it for breakfast the next day, sprinkled with salt and pepper.

 

Polenta

(Serves 4)

4 1/2 cups water or chicken broth
1 1/2 cups cornmeal
1/3 cup grated cheese
1 Tbsp butter
1/2 tsp pepper
Salt to taste

Pour water into large saucepan. Bring to a simmer on medium heat. Add cornmeal in a steady stream, whisking constantly, until all cornmeal is added. Reduce heat to medium-low. Cook for about 10 minutes, stirring constantly, until thickened and mixture pulls away from side of pan. Remove from heat. Add remaining four ingredients. Stir until well combined.

Option 1: Serve immediately, with a sauce over it.

Option 2 (or with leftovers): Firmly pack down in a container and refrigerate. When cooled a few hours later or the next day, slice thickly and fry. Sprinkle extra salt and pepper and enjoy!

My Mom gave me this recipe years ago. She got it from a Jean Pare magazine that is no longer published.

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