Polenta Two Ways
You can serve this polenta immediately with sautéed mushrooms, beef stew, tomato sauce, or sautéed mushrooms, anything really. Or chill it, slice it, and fry it for a crispy snack or side dish.
Serves: 12Hands-on: 1 hourTotal: 9 hoursDifficulty: Easy
- 3 cups chicken stock
- 4 cups water
- 2 cups yellow cornmeal
- 1 tsp. salt
- 1⁄3 cup grated Parmesan cheese
- 3 Tbsp. butter, divided
- 2 Tbsp. olive oil
- In large saucepan, combine stock, water, and salt and bring to a rolling boil. Add cornmeal slowly, stirring constantly with a wire whisk. Cook, stirring often, over low heat until the cornmeal thickens, about 45 minutes. Remove from heat and stir in cheese and 2 tablespoons of butter until smooth.
- You can now serve the polenta immediately, or chill it to fry the next day.
- To chill, grease a medium baking pan with 1 tablespoon of butter. Pour polenta into prepared dish and spread into an even layer. Cover and chill until very firm, at least 8 hours.
- The next day, cut polenta into 3-inch squares. Heat olive oil in a large skillet over medium heat. Fry polenta squares until crisp and golden brown, turning once, about 2 to 3 minutes per side. Serve immediately.