Polenta
Goes well with chicken cacciatore, baccala, cioppino, stew, boiled Italian sausages, veal scallopini and similar dishes.
Ingredients
4 cups water
½ tsp salt
1 cup polenta flour
4 Tb butter
Parmesan cheese
Directions
- Bring salted water to a boil in a heavy pot. Then turn down to simmer. Add polenta very slowly to avoid lumps, stirring constantly with a wooden spoon. Cook for about 45 minutes.
- Blend in butter, pour polenta into a platter and garnish with Parmesan cheese.
Notes
- A delectable variation is fried polenta or polenta frittata: To prepare, let polenta cool. Cut it into slices 2 inches thick by 4 to 6 inches long. Heat about one-half inch of oil in a skillet until a small cube of butter turns golden almost immediately. Fry slices on both sides until light golden. Drain on paper towels. Serve hot. This is an excellent way to use leftover polenta.