Basic Polenta
(from fearama’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Starches
Ingredients
- 1 cup yellow cornmeal
- 1 cup water
- 2 1/2 cups defatted reduced-sodium chicken broth
- 2 tablespoons nondiet tub-style margarine or butter
- 2 tablespoons grated Parmesan cheese
Directions
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In a large bowl, whisk together the cornmeal and water.
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In a medium saucepan, bring the broth to a rapid boil. Gradually add the cornmeal, stirring constantly with a wooden spoon. Cook, stirring constantly, for 25 to 30 minutes, or until the mixture thickens and begins to pull away from the sides of the pan.
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Stir in the margarine or butter and Parmesan; mix well. Cover and cook, without stirring, for 3 minutes.
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To serve immediately, spoon the hot polenta onto dinner plates.
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To shape the polenta for later use, coat an 8 1/2″ × 4 1/2" no-stick loaf pan with no-stick spray. Pour in the hot polenta. Cover with plastic and refrigerate for about 2 hours, or until firm. Unmold the chilled polenta onto a cutting board and cut into 1" slices. Saute, broil or bake the slices until hot.