Prep 5 mins
Cook 45 mins
Polenta has been a staple in Italy since early Rome. It is cooked cornmeal - very similar to grits. They DO take some time to cook, but I think they are sooo worth the wait (and the workout)! Just remember to add slowly - just a trickle - into a pot of boiling water. This came from Gourmet magazine...DH is threatening to throw them away :( It will be here for safe keeping!
- 5 cups water
- 1 tablespoon extra virgin olive oil
- 1 1⁄4 teaspoons salt
- 1 cup polenta (not quick cooking)
- 1 1⁄2 tablespoons butter
- Bring water, oil and salt to a boil in a 4-quart heavy pot.
- Add polenta in a very slow stream, whisking while you add.
- Cook over medium heat, whisking for 2 minute.
- Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled wooden spoon (this helps to cut down on splatter), 45 minute.
- Remove from heat, then add butter and stir to incorporate.
- Serve immediately.
- Any leftovers will set up and can be sliced and fried -- that is yummy goodness!