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<p>Polenta has long been a staple of Italian cuisine. Our recipe is simple and delicious. It can been used as a side dish or as a base for a meat or vegetable ragu.<br /> This is great with the Italian goat skillet recipe, just omit the pasta and use the polenta (either soft or fried)</p>Source: Sylvan Falls Mill (Entered by Linda Johnson)
Serves: side dish
2 cup Sylvan Falls Mill polenta
6 cup water or chicken stock
2 tsp salt
1 tbs butter
Step by Step Instructions
- Set the water(stock) in a flat bottomed pot to boil
- once boiling, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming.
- Continue stirring, in the same direction, as the mush thickens, for about a half-hour ), adding boiling water as necessary.
- The polenta is done when it peels easily off the sides of the pot. Season with butter and salt.
- You can pour the polenta onto a 9X13 baking sheet to let it cool, then slice it and serve as a side or fry it in very hot oil and serve as a side. try adding roasted garlic to carmelized onion as it cooks for a savory dish
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