Polenta

This was my first time making polenta. I used regular cornmeal and added garlic powder, 1/2 cup parmesean cheese and a about a 2 inch chunk of butter. After it was cooked I put it in a 9 x9 dish, refrigerated until cool, cut into pieces and sauté in a little olive oil until lightly browned on both sides. I served with a tomato, spinach, onion, garlic and roasted red pepper topping and shrimp.Last night I poured half of the recipe into 9x9 dish, spread ricotta cheese then top with the rest of the polenta. Refrigerate until cook, cut in pieces, fry, top with red sauce and caramelized onions.

I did this receipt; however , I tweaked it a bit. I added the liquid ( milk instead of water and chicken broth. ). I added a tablespoon of butter. Salt and pepper to taste. I used 3 min polenta. I cup of polenta. Add slowly while whisking. My cheese was 1,000 day Gouda (1cup) and 1/2 cup regular Gouda. Poured it into a pie dish. Let get cold. It will firm up and you can fry it. This was my second ever making it. Secret is to get a good smoky cheese. Use your favorite. Experiment with flavors. I love this receipt as a start of a long time cooking meal

To the people who think cornmeal equals polenta, that is not so. Polenta is also known as corn grits, a very coarse kind of ground corn which makes a very creamy cooked polenta, Which the finished product is also called. This is a standard recipe, and the proper way to make it. I’ll try to post a picture of polenta and cornmeal side-by-side.

You'd have to be a candidate for worst cooks in America to screw this one up, but helpful all the same!

Very easy, just what I was looking for. I added a bit of soup flavor to it for taste.