Categories: Dinner

Ingredients

• 6 cups water
• 1 3/4 cups cornmeal
• 2 tsp salt
• 8 tbsp butter
• Olive oil
• 1 quart tomato sauce
• Shredded mozzarella

Directions

1. Bring water to a rolling boil, and add 2 tsp salt.

2. Slowly add cornmeal into the water whisking constantly.

3. Lower the heat to med-low and keep stirring until the mixture thickens, about 10-15 min.

4. Stir in butter.

5. Using a cookie sheet with sides, spread the polenta mixture flat in the pan and allow to cool.

6. Place in the refrigerator for a minimum of 2 hrs.

7. Cut the cooled polenta into squares or triangles.

8. In a heavy sauté pan, heat olive oil at a minimum depth of 1/2 in.

9. When oil is hot, add the polenta pieces to the pan and fry for several minutes, turning yo brown evenly, until a light golden color.

10. Remove from the oil and drain on paper towels.

11. To finish, place the polenta pieces on a baking pan and top with tomato sauce and mozzarella.

12. Warm for several minutes in a 350 oven until cheese is melted.

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