Side Dishes > Italy > Quick Polenta >
4 C water
1-1/4 C yellow cornmeal
1 tsp. salt
4 TBS butter
Black pepper to taste
Mozzarella cheese, grated
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 and sliced black olives to tomato sauce. You can also add fresh-sliced mushrooms sautéed in butter to polenta mixture (as pictured above) at the same time black pepper is stirred in. Make sure to thoroughly drain cooked mushrooms before adding to polenta mixture to avoid excess moisture in batter.
*Quick Polenta with Mushrooms image (C) Shenanchie (2015). Click on image to view larger size in a new window.
Recipe featured in the Food Fare Cookbook.
*About Polenta: Polenta is a dish made from boiled cornmeal. Originally classified as peasant food, it is sometimes topped with sauces. In the 1940s and 1950s polenta was often eaten with just a little salted anchovy or herring. Since the late 20th century, polenta has found popularity as a gourmet food. Polenta dishes are on the menu in many high-end restaurants, and prepared polenta can be found in supermarkets in tubes or boxes at high prices. Many current polenta recipes have given new life to an essentially bland and simple food, enriching it with meat and mushroom sauces, and adding vegetables, beans or various cheeses into the basic mixture. [Data source: Wikipedia].
Food Fare Culinary Collection: Italian Cibaria
^Back to top^
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map