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Wednesday, October 15, 2008

Recipe: Basic Polenta w/Variation

A recent import from northern Italy, polenta is not unlike the old southern standby cornmeal mush. Polenta can be baked and served with a sauce such as this one, chunky with mushrooms, sausages, and cheese.

Serves 6

4 C water
1 C coarsely ground cornmeal
1 t salt
4 T butter

Bring 3 cups of water to a boil in a heavy-bottomed saucepan. In a small bowl stir the cornmeal into 1 cup cold water, then pour the mixture into the boiling water, stirring constantly. Add the salt and continue to stir, letting the polenta return to a boil. Reduce the heat to low and let simmer, stirring constantly, until the mixture
becomes very thick, about 10 to 15 minutes. Stir in the butter until well blended. Serve immediately.

Polenta w/Cheese

You will need 2 cups cubed Fontina, Monterey Jack, or semi-soft white cheese, and 3 T chopped parsley. Put 1/3 C of the cheese cubes in each of six serving bowls. Spoon the hot polenta over the cheese and garnish with the chopped parsley.

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