This is hearty and warm for a winter
day. It is also known by the inelegant
name of cornmeal mush, but the Italians co-opted this and called it
polenta. This is enough to serve 4, as
well as to have leftovers used for friend polenta - see next week's posting.
Follow this link to the recipe:
Easy Breakfast Polenta
- 2 cups yellow cornmeal
- 4 cups water
- 2 cups milk
- ½ tsp salt
- 2T butter
Night before:
Next morning:
Bring
water, salt and milk to a boil. Stir in
cornmeal slowly, stirring constantly to prevent lumps - a whisk works well for
this. Boil for 5 - 10 minutes, stirring
every minute, until thick. Turn heat to
lowest setting, and let simmer until you are ready to eat. Do stir every 15 minutes or so, if you are
showering and getting ready.
Stir in
butter and serve with more butter and sugar, much as you would serve cream of
wheat or oatmeal.
NOTES:
- Stir in ½ cup shredded cheese for a savory meal.
- Save about 2 cups of polenta, and create a roll in foil - use this for fried polenta. See recipe 11/05/2012
- You can also use instant polenta, which is just cornmeal ground very fine, and which is ready very quickly.
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