Basic Polenta

Directions

1. 1
   Combine water, cornmeal and salt in a 2 1/2-quart souffle dish.
2. 2
   Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 12 minutes, stirring once.
3. 3
   Remove from oven.
4. 4
   Stir in 3 tablespoons of the butter and the pepper.
5. 5
   Serve; if making the polenta lasagna, proceed to step 3.
6. 6
   Use 1 1/2 teaspoons of the butter to grease a 14-by-11-by-2-inch dish or a baking sheet.
7. 7
   Pour the polenta mixture into the dish or spread it 1/2 inch thick in an even rectangle on the baking sheet.
8. 8
   Smooth the top with a spatula, and spread the remaining 1 1/2 teaspoons of butter on top.
9. 9
   Let stand until cool.
10. 10
    Refrigerate overnight or until thoroughly chilled.
11. 11
    With a sharp knife, cut the polenta crosswise into 10 equal rectangles.
12. 12
    Leave the slices in dish or on the baking sheet until ready to use.