Make a batch of these cornmeal cakes and broil, grill, or reconstitute them for fast weeknight meals.
- Yield: Makes 6 cups
Photography: Con Poulos
Source: Whole Living, October 2011
- Coarse salt
- 1 1/3 cups old-fashioned coarse polenta
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).