Buttered Polenta Recipes
BUTTERED POLENTA
Provided by Elena Faita-Venditelli
Categories Side Cornmeal Fall Winter Family Reunion Potluck Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.
BUTTERED POLENTA
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!
Provided by SkinnyMinnie
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring water, oil and salt to a boil in a 4-quart heavy pot.
- Add polenta in a very slow stream, whisking while you add.
- Cook over medium heat, whisking for 2 minute.
- 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.
- Remove from heat, then add butter and stir to incorporate.
- Serve immediately.
- Any leftovers will set up and can be sliced and fried -- that is yummy goodness!
Nutrition Facts : Calories 178.4, Fat 8.8, SaturatedFat 3.4, Cholesterol 11.4, Sodium 774, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
BUTTERED POLENTA
Categories Side Vegetarian Cornmeal Hominy/Cornmeal/Masa Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.
- Serve immediately.
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