BASIC POLENTA

Basic Polenta image

Provided by Barbara Kafka

Time 17m

Yield 10 servings

Number Of Ingredients 5

Ingredients

4 cups water (add 1/4 cup if using a coarse polenta grind)
1 1/4 cups yellow or white cornmeal (American or coarse polenta grind)
2 teaspoons kosher salt
3 tablespoons unsalted butter (add 1 tablespoon if chilling for polenta lasagna)
Pinch freshly ground black pepper

Steps:

Combine water, cornmeal and salt in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 12 minutes, stirring once.
Remove from oven. Stir in 3 tablespoons of the butter and the pepper. Serve; if making the polenta lasagna, proceed to step 3.
Use 1 1/2 teaspoons of the butter to grease a 14-by-11-by-2-inch dish or a baking sheet. Pour the polenta mixture into the dish or spread it 1/2 inch thick in an even rectangle on the baking sheet. Smooth the top with a spatula, and spread the remaining 1 1/2 teaspoons of butter on top. Let stand until cool. Refrigerate overnight or until thoroughly chilled. With a sharp knife, cut the polenta crosswise into 10 equal rectangles. Leave the slices in dish or on the baking sheet until ready to use.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 0 grams, TransFat 0 grams

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