POLENTA

Polenta image

Serve the polenta immediately if you like it smooth and creamy or top it with sauteed mushrooms. To eat it fried, spread it into a baking dish, let it firm up, then cut it into squares to pan-fry.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

4 cups water
1 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon coarse salt
1 cup polenta (stone-ground corn meal)
1/2 cup freshly grated Parmesan cheese
2 tablespoons mixed fresh herbs, finely chopped (optional)
Freshly ground black pepper

Steps:

In a medium saucepan, bring 4 cups water and cream to a boil. Add 2 tablespoons of the butter and the salt. Slowly stir in the polenta, reduce the heat to a simmer, and cook, stirring constantly, until thick and creamy, 15 to 20 minutes. Stir in the cheese, optional herbs, pepper, and remaining tablespoon of butter. Serve immediately or spread in a baking dish to firm up.

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