March Polenta
Posted
Fri, 03/06/09
My microwave version of Polenta as a side dish or main meal:
Quick Polenta
4 C water
Combine the water, cornmeal and salt in a lightly greased glass casserole dish. Mix well. Cook in microwave uncovered for about ten minutes, stirring once. Remove from microwave; stir in three tablespoons butter and the black pepper. Allow to stand for about three minutes. Brush polenta with remaining butter. Allow to stand until cool. Cover and refrigerate until chilled. To serve, slice polenta into 1/2-inch thick pieces. Melt a little more butter in a skillet; cook sliced polenta just until the sides are lightly browned. Serve topped with tomato sauce and thinly-grated mozzarella cheese. Variation: Prepare as above, except add cooked Italian sausage, fresh-sliced mushrooms and sliced black olives to tomato sauce.
To obtain the original form of polenta, I combined recipes from Recipe Source, All Recipes, and the Pittsburgh Post Gazette. Afterward, I used my own quick sauce.
Quick Tomato Sauce
Combine all ingredients in a saucepan and heat until hot, stirring frequently. Ladle desired amount over favorite pasta or Quick Polenta.
Yummy, and easy on the teeth.
Tags: Dips, Dressings & Sauces;
Italy
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