Categories: Dinner
Ingredients
- 6 cups water
- 1 3/4 cups cornmeal
- 2 tsp salt
- 8 tbsp butter
- Olive oil
- 1 quart tomato sauce
- Shredded mozzarella
Directions
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Bring water to a rolling boil, and add 2 tsp salt.
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Slowly add cornmeal into the water whisking constantly.
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Lower the heat to med-low and keep stirring until the mixture thickens, about 10-15 min.
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Stir in butter.
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Using a cookie sheet with sides, spread the polenta mixture flat in the pan and allow to cool.
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Place in the refrigerator for a minimum of 2 hrs.
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Cut the cooled polenta into squares or triangles.
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In a heavy sauté pan, heat olive oil at a minimum depth of 1/2 in.
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When oil is hot, add the polenta pieces to the pan and fry for several minutes, turning yo brown evenly, until a light golden color.
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Remove from the oil and drain on paper towels.
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To finish, place the polenta pieces on a baking pan and top with tomato sauce and mozzarella.
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Warm for several minutes in a 350 oven until cheese is melted.