This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.Yield: 8 servings, about 1/2 cup each
Active Time: 10
Total Time: 70
- 1 1/3 cups cornmeal
- 6 cups cold water
- 1 teaspoon salt
- Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour.
- Remove from the heat, cover and let stand for 10 minutes before serving.
Nutrition Per Serving
|fat||1 g (0 g sat, 0 g mono)|
Exchanges 1 starch
From EatingWell September/October 2008