Path: swen.emba.uvm.edu!news.cs.utah.edu!news.aros.net!news.eli.net!uunet!in1.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: "Jody,Laurie & Jane" Newsgroups: rec.food.recipes Subject: Polenta Followup-To: rec.food.cooking Date: 30 Jun 1997 07:35:14 -0600 Organization: gte.net Lines: 28 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <33B54ACC.9A1D6A36@gte.net> Reply-To: macpooh@gte.net NNTP-Posting-Host: mack.rt66.com Polenta 6 cup water about 1 tsp. salt 2 cup polenta flour 3 tbs. butter [optional] Grated or shredded cheese [parmesan,romano,fontina, or jack] In large deep pan over high heat, bring water and salt to a boil; gradully stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick [about 30 mins.]; use a long handled spoon because mixture pops and bubbles and can burn you. Stir in butter, if you wish, add salt, if needed. Butter a deep medium size bowl. Spoon polenta into bowl and let set for 10 mins. Invert onto a flat plate; mixture will unmold and hold shape of bowl. Cut polenta into thick slices and serve hot, topped with more butter and cheese. Makes 8 to 10 servings. I have cut this recipe in half with no problem. ....Jane ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.