Photo by Getty Images/slatterymedia
Fresh, coarsely ground polenta is renowned among knowledgeable cooks for its fantastic flavor.
Ingredients
- 1 part cornmeal
- 3 parts salted water
- Cheese, to taste
- Butter, to taste
Directions
- If preparing your own cornmeal, grind the corn coarsely. Sift the ground corn to remove most of the finer flour, which you can set aside and use later for cornbread.
- Cook 1 part cornmeal in 3 parts lightly salted water until the mixture thickens, at least 1 hour to cook. You can cook this mixture on the stovetop, in the oven in a casserole dish, or in a slow cooker. You can also microwave the mixture for about an hour with the power set on low so that the corn just simmers.
- At this point, you can serve the polenta hot from the cooking pot. To make fried polenta, pour the hot mixture into loaf pans, let it cool down, and then refrigerate it. Cut slices about 1/2 -inch thick and fry them in butter or olive oil until brown and crisp on both sides.
- Learn more about whole-grain corns in Uncommon Corn.
