Guest Author - Vannie Ryanes
This smoooth and savory polenta with onions and parmesan cheese can be served as a good side or base for a hot or spicy meat dish. It is used much like pasta or rice. Good with a thick, rich tomato sauce served over it.
1 cup fine cornmeal (polenta)
3 cups milk
4 tablespoons grated parmesan cheese
1 small onion, finely chopped
1 cup water or vegetable stock
Add ground black pepper to taste. Or use ground white pepper
1. Stir-fry chopped onion in large heavy pot until transparent. Remove from heat and add water/stock and milk to pot and stir. Bring to boil and slowly add the polenta and stir. Continue stirring for 9 to 16 minutes. Polenta will become thick, creamy smooth.
2. Remove polenta from heat and add pepper and parmesan cheese.
3. Spread polenta in a oiled 2 inch deep loaf pan. Allow to cool and firm. Cut into servings.
Serves 4 to 6
*Polenta looks very much like grits and can be purchased ready-made from most supermarkets.
*Cut leftover polenta into serving size and batter in beaten egg and flour with a bit of parmesan cheese. Fry until a light golden brown.