Polenta 2 Ways

Polenta 2 Ways

Printable recipe for Polenta 2 Ways provided by Cooks Corner, Green Bay.



Creamy Polenta:

2 cups water

2 cups milk

1 cup polenta or cornmeal

3 TBS unsalted butter

salt and pepper

1/2 cup shredded parmesan cheese


In a large saucepan, heat the water and milk and bring to a boil. Slowly whisk in the polenta, making sure no lumps form. Lower the heat and simmer for 25-35 minutes, or until soft and creamy. Stir in the butter and parmesan and season with salt and pepper. Serve immediately.

Fried Polenta:

Make the polenta according to the Creamy Polenta recipe. Spread in a 9 x 13 pan that has been sprayed with cooking spray (or use a silicone mat). Refrigerate until cold.

Slice the polenta into whatever shape/size slices you like. Drizzle extra virgin olive oil into a large skillet and heat over medium heat. In batches, fry the polenta slices until golden on each side (2-3 minutes).

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