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Classic Polenta

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Ingredients
  Salt 3 Teaspoon
  Boiling water 2 Quart
  Yellow cornmeal 4 Cup (64 tbs)
Directions

In a 4-quart heavy-clad kettle, bring salted water to a rapid boil.
Slowly add cornmeal, stirring constantly with a long wooden spoon.
Do not let the meal lump.
Reduce heat.
Stir polenta slowly but constantly as though you were folding egg whites into a waffle batter.
Cook about 45 minutes, until a thin crust begins to line the pan and polenta is well set.
Shake the kettle to loosen the cornmeal cake at the sides before turning it out onto a large round platter.
Cut the pieces with a knife as you would slice bread.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Corn

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