Basic Polenta

"First time making polenta, and it came out AMAZING. Polenta can be served soft, right after cooking, or poured into a baking pan to cool. Once cool, the polenta can be cut into squares, and served with your favorite pasta sauce. Or, once it is cooled, cut the polenta into 1" x 2" sticks abd fry lightly in some olive oil until golden. the possibilities are endless."
 
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photo by januarybride photo by januarybride
photo by januarybride
Ready In:
35mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
  • Slowly pour the cornmeal into the hot liquid, wisking constantly.
  • Stir in the salt.
  • Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
  • Remove the polenta from the heat and stir in scallion.
  • Polenta can be served soft, or poured into a baking pan to cool.
  • Once cooled, polenta can then be cut into solid squares.

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Reviews

  1. A very nice basic polenta recipe. The directions were very good. I do think that the polenta was cooked in more like 20 minutes. This was served with Recipe #353987.
     
  2. Excellent, basic polenta recipe. Mine was cooked in about 20 minutes. I then made my fattening by adding 2T margarine, 2T almond milk, and about 1 cup of shredded sharp swiss cheese. Also threw some fresh chives on top. Delish!! Had this tonight creamy style, then put about half of it in a baking dish to cool and cut into squares for another meal. Made for both Veg*n Swap 3 and October Photo Challenge Northern Mediterranean.
     
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