Polenta is a wonderful staple, also known as corn grits. It's delicious and also makes a very nice leftover meal, polenta fries.Ingredients
* 6 cups Water* [Proportionate amount of Chicken Base for 6 cups water (usually 6 tsp.) adds a rich flavor to the Polenta. Optional but recommended!]
* 1 tsp Sea Salt [Omit salt if adding chicken stock.]
* 2 cups Corn Grits-Polenta
* 3 Tb Butter
Directions
Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping.
[Delicious on it's own, but you can add sauce.]
Sauce: Any meat or tomato sauce that is intended to spoon onto pasta.
In a large, deep pan over high heat bring water and sea salt to a boil; gradually stir in polenta.
Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes) [I think Polenta is best when cooked longer than 30 minutes. Shoot for 45 minutes at lower heat if necessary.]; use a long-handled spoon because mixture pops and bubbles and can burn.Stir in butter, if you wish, and more salt if needed.
[When using chicken stock and parmesan, salt should not be necessary.]
Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate. Mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with your favorite tomato sauce and freshly grated parmesan cheese.
Makes 6 Servings.
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