Polenta or Cornmeal Recipe

From Dorothy McNett's Recipe Book.

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Polenta or Cornmeal

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. You choose the name, it is the same

6 cups water or chicken or vegetable stock
1 1/2 tablspoons fine sea salt, unless the stock is very salty
1 tablespoon butter or olive oil
1 1/2 cups yellow or white cornmeal
1/3 cup soft cheese, such as mascarpone, peasant Gouda, fontina
1/2 teaspoon dried Italian herbs
1/4 cup snipped fresh parsley

Bring water or stock to a boil in a heavy-bottomed saucepan. Add butter and salt. Whisk the cornmeal into the boiling water, whisking vigorously until the mixture has thickened. Turn down the heat to low and cook 12-15 minutes, whisking often. It is done when it is very thick and when you taste it is is creamy with just a little texture of meal. Stop before it burns onto the bottom of the pan! Add the cheese and herbs, stirring to finish melting. Serve hot. Leftovers can be put into a flat, buttered pan or dish. When cool, slice and fry in a little oil or butter.

Recipe created 1997-08-25.

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