POLENTA 2 WAYS
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.
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).