Parmesan Polenta
Yield: 6 portions
Ingredients
4 c. Water
2 tsp. Salt
1 c. Cornmeal
3 Tbsp. Butter
¼ c. Parmesan Cheese, grated
1 Tbsp. Olive Oil
½ Tbsp. Butter
Steps
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.