Parmesan Polenta

Yield: 6 portions


4 c.  Water
2 tsp.  Salt
1 c.  Cornmeal
3 Tbsp.  Butter
¼ c.  Parmesan Cheese, grated
1 Tbsp.  Olive Oil
½ Tbsp.  Butter


1. Bring water and salt to a boil. Slowly pour in cornmeal while whisking vigorously to prevent lumps from forming. Cook at low heat for 15-20 minutes, stirring often until thick.
2. Beat in butter and parmesan cheese.
3. Spread out on 11” x 7” x 2” pan. Chill. Cut into desired shapes (squares, triangles, rounds).
4. In a sauté pan, heat the butter or margarine, less if non-stick pan. Saute polenta shapes until lightly brown.
5. Garnish with a dollop of pesto, diced red pepper and a sprinkle of parmesan cheese.