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Polenta used to be a specialty of Northern Italy. But with its hearty rich flavor, the word spread across the Atlantic?and now you can find out why!
What You'll Need
- 4 cups water
- 1/4 cup (1/2 stick) butter
- 2 teaspoons salt
- 2 cups yellow cornmeal
What to Do
- In a large nonstick saucepan, bring the water, butter, and salt to a boil.
- Slowly stir in the cornmeal with a wooden spoon. Reduce the heat to low and continue stirring constantly until the mixture is firm.
- Cover and cook without stirring for 15 to 20 minutes more, or until thick and the sides pull away from the pan. Serve immediately.
If you use a nonstick saucepan, when set this will turn right out onto your serving platter. If it should lump a little when you add the cornmeal, stir with a wire whisk for 1 minute, or until the lumps break up. If there are leftovers that harden, cut into 1/2-inch slices and pan fry in a little butter or oil.
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