Sunday, June 28, 2009


I learned a few things when I lived in Mexico and Argentina...and to be honest, I don't remember where this recipe hales from. But it is delicious, and depending on what you top it with, it can be completely vegetarian as well. However, no matter what you do with polenta, is is certainly filling and fantastic.
1/4 -1/2 c. ground cornmeal (look for polenta mix...the texture is better)
2-2 1/2 c. water
1 T. margarine/butter
dash of salt
Bring water to a boil, add salt, and begin to sprinkle in cornmeal, whisking while sprinkling. Add enough cornmeal that the mixture reaches the thickness of hot cereal, but does not become any thicker. Add additional water as needed, stirring all the time to ensure smoothness of the polenta. Cook 5-10 more minutes, stirring as needed. Add margarine and whisk together. Place about 1 cup of the polenta on a plate and smooth out. Top with your favorite marinara or meat/tomato sauce and sprinkle shredded cheese on top.

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