Wednesday, April 4, 2007


1 3/4 cup milk
1 1/4 cup water
1 cup polenta
salt and pepper to taste
Goodies: Depending on the desired flavor, for Italian add rosemary, garlic, onion, oregano. For Mexican perhaps garlic, onion and jalepenos or chilis.
Cheese: 1/3 cup grated parmesan or Asiago cheese (or other cheese, e.g. perhaps cheddar or jack for a "Mexican" inspired polenta!)

Add some olive oil to a sauce pan. Add goodies. Cook for a few minutes.Add the milk and water. Stir. Once it comes to a boil slowly add the polenta by little handfuls, letting it fall through your fingers. Turn down the heat to medium to medium-low. When the polenta starts to pull away from the sides of the pan pull the pan from the heat. Add the salt and pepper, as well as whatever cheese you are using. Stir it all in. Immediately pour the polenta into whatever receptacle you would like to use (baking dish, loaf pan, etc). Use a rubber spatula to spread the polenta out evenly, to your desired thickness. Eat as is, or put the polenta into the refrigerator to chill, for at least two hours and bake or fry it up later.

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