Polenta

Served any time of day, this 30-minute polenta can be stirred up in a flash. MORE+ LESS-

By Betty Crocker Kitchens

May 16, 2005

cup yellow cornmeal

3/4

cup water

3 1/4

cups boiling water

1 1/2

teaspoons salt

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1

Mix cornmeal and 3/4 cup water in 2-quart saucepan. Stir in 3 1/4 cups boiling water and the salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat to low.
2

Cover and simmer about 10 minutes; stirring occasionally, until very thick; remove from heat. Stir until smooth.

Also known as “cornmeal mush,” polenta is everyday fare in northern Italy. It’s served for breakfast, as a side dish or as a base for main dishes such as spaghetti sauce.
For a perky little flavor, add 3/4 cup chopped sun-dried tomatoes with the boiling water.