Polenta

  • Yield: Makes 6 cups

Source: Whole Living, October 2011

Ingredients

  • Coarse salt
  • 1 1/3 cups old-fashioned coarse polenta

Directions

  1. In a pot, bring 6 cups well-salted water to a boil. Add polenta in a thin stream, whisking constantly. Reduce heat to low and cook, stirring occasionally, until polenta is tender and has thickened, 30 to 35 minutes. Pour polenta onto a lightly oiled baking sheet and let cool completely before storing. Refrigerate until set, then slice (slices can be broiled or grilled, or reconstituted with a little hot water or stock until creamy).

Cook's Note

Polenta can be refrigerated for up to 5 days.

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