Side Dishes > Native American > Masa Polenta >
Masa Polenta
(Native American)
1/2 C yellow onion, diced
1/2 C red bell peppers, diced
2 garlic cloves, minced
3-1/2 C water
1/2 C beef broth
Salt & black pepper to taste
2 C masa or corn meal
4 TBS butter
1/4 C Parmesan cheese, grated
Sauté onions in a large skillet over medium high heat. Add the diced bell peppers. When onions are translucent and peppers begin to soften, add garlic and continue to sauté, stirring frequently. Add water and beef broth (adding more if necessary). Bring to a simmer. Add salt and black pepper. Pour masa slowly into the water, stirring with a wire whisk. Continue stirring as mixture thickens, for about two to three minutes.
Turn heat to low and cook for twenty-five minutes, stirring every five minutes. When the masa is thickened to preference, stir in the butter and Parmesan cheese. If the polenta becomes too thick, thin it with more water or broth, stir well, and continue cooking. Add up to one cup more water as necessary, to keep polenta soft enough to stir. Allow mixture to cool, and then serve.
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