Really fast and very comforting as a grain/base for sauces or other dishes. Polenta is a great gluten free alternative to pasta.
Bring 1 C water to boil in a saucepan. Optionally melt butter, bacon fat or a little bit of olive oil (approx 1 TB) with the water.
Stir in, breaking up clumps:
1/2 C polenta (stone ground grits/corn)
1 tea salt
Lower the heat to a simmer and uncover, stirring. Cook for 7-10 minutes, until polenta reaches creamy consistency. The longer it goes the more firm it will get.
Leftovers will become really firm. Cut into slices and saute/pan fry, serve with marinara sauce as dipping sticks.
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