Polenta

Page 150

Cuisine: Italian | Course Type: Sides

(1 review)

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Recipe Review

This recipe is a straightforward and delicious solution to homemade polenta. I like to serve it fresh and creamy, but I pour the leftovers straight into a square pyrex (before I sit down to eat), which makes reheating it very easy - just cut it into the shape of your choice and pan fry, grill, broil or bake it. Any topping you'd put on pasta will work on polenta, or you can stir in any combination of cheese, ham or vegetables for the polenta itself to be the meal.

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