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Italian Polenta

30 Min

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

  1. In a large nonstick saucepan, bring the water, butter, and salt to a boil.

  2. Slowly stir in the cornmeal with a wooden spoon. Reduce the heat to low and continue stirring constantly until the mixture is firm.

  3. 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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