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“Polenta has been a staple in Italy since early Rome. It is cooked cornmeal - very similar to grits. They DO take some time to cook, but I think they are sooo worth the wait (and the workout)! Just remember to add slowly - just a trickle - into a pot of boiling water. This came from Gourmet magazine...DH is threatening to throw them away :( It will be here for safe keeping!”

Ingredients Nutrition


  1. Bring water, oil and salt to a boil in a 4-quart heavy pot.
  2. Add polenta in a very slow stream, whisking while you add.
  3. Cook over medium heat, whisking for 2 minute.
  4. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled wooden spoon (this helps to cut down on splatter), 45 minute.
  5. Remove from heat, then add butter and stir to incorporate.
  6. Serve immediately.
  7. Any leftovers will set up and can be sliced and fried -- that is yummy goodness!

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