Ingredients
- 1 cp Yellow Cornmeal
- 4 cp Water warm
- 1 clove Garlic grated
- 1 tsp Salt
- 1 tsp Ground Black Pepper to taste
- 1 cp Parmesan grated
- 1/2 cp Milk for soft polenta
- 3 tbsp Butter unsalted, for soft polenta
- 1 tbsp Olive Oil for frying
Servings: servings
Instructions
- In a large saucepan, add yellow cornmeal and water and stir together. Bring to a boil while stirring with a whisk, making sure to mash up any lumps that form. Add the garlic and salt and reduce to a simmer. Cook for about 20 minutes until the grains are cooked - it should not taste gritty, but smooth and soft.
- Stir in the ground black pepperand parmesan and more salt if needed to taste.
- For polenta cakes, pour the polenta without the milk and butter into a flat container or onto a plate to a bit less than 1/3 inch thickness. Let cool - it will become firm at room temperature. You can store this in the refrigerator for 2-3 days. Cut into pieces and fry in a little oil or butter on both sides until golden brown. As you fry the second side, sprinkle on top with more Parmesan cheese. Serve hot or cool with some tomato sauce.
- For soft polenta, add the milk and stir until blended. Add the unsalted butter and stir. Serve immediately, optionally with a pat of butter on top of each portion and even more cheese. Good as a side dish with pasta sauce.
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