Categories: Bulk Bases, Starches

Ingredients

• 8 cups water
• Salt, to taste
• 2 cups cornmeal or instant polenta
• 2 tablespoon olive oil or butter (optional)
• Grated Parmesan cheese (optional)

Directions

1. In a heavy pot bring the water and salt to a boil. Gradually whisk in cornmeal, stirring all the while. Turn the heat down to low and stir constantly for about 30 minutes for cornmeal or 15 minutes for instant polenta.

2. For set polenta, pour into a lightly greased baking pan and allow to cool, then keep in the refrigerator until cold before slicing. If serving the polenta soft, stir in the olive oil or butter and Parmesan cheese, if using, and serve within 20 minutes.

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