Monday, July 10, 2006

Basic Polenta

From Giada De Laurentiis: Everyday Italian

6 C water
2 tsp salt
1 3/4 C yellow cornmeal
3 Tbsp unsalted butter, cut into pieces

In a large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter.

Transfer the polenta to a bowl and serve.

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