Creamy Polenta
Polenta has long been a popular staple in northern Italy and now the World loves it. This recipe gives you a lump free finishes product.
Ingredients ----------------------Qty
Yellow cornmeal----------------1 ½ Cups
Parmesan cheese ( Grated)-------1/ 2 cup
Butter or margarine--------------4 tbs
Salt-------------------------------1 tsp
Clod water----------------------2 cups
Boiling water----------------------5 cups
Methods
In 5-quart oven , combine cold water and salt. With wire whisk, gradually beat in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.
Stir Parmesan and butter into polenta until butter has melted. Served immediately. Makes 8 accompaniments servings.
Polenta has long been a popular staple in northern Italy and now the World loves it. This recipe gives you a lump free finishes product.
Ingredients ----------------------Qty
Yellow cornmeal----------------1 ½ Cups
Parmesan cheese ( Grated)-------1/ 2 cup
Butter or margarine--------------4 tbs
Salt-------------------------------1 tsp
Clod water----------------------2 cups
Boiling water----------------------5 cups
Methods
In 5-quart oven , combine cold water and salt. With wire whisk, gradually beat in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.
Stir Parmesan and butter into polenta until butter has melted. Served immediately. Makes 8 accompaniments servings.
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