Barbara Kafka

Firm Polenta

Preparation info
  • Serves

    8

    as Part of a First Course or as a Side Dish
    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

Firm polenta is usually made, allowed to cool, and then cut into pieces for sautéing or grilling.

Ingredients

  • 1¼ cups yellow or white cornmeal
  • 2 teaspoons kosher salt

Method

Combine 4 cups water with the cornmeal and salt in a 2-quart soufflé dish. Cook, uncovered, in a microwave on high for 11 minutes, stirring once.

Remove from the oven, stir in