Polenta

Name: Polenta
Ingredients: 2 c. polenta (coarse corn meal); 6 1/2 c. water (a bit more if too stiff to stir); 3 Tbsp. butter; 3 cloves chopped garlic; salt and pepper; 3/4 lb. or less grated Fontina cheese; 3/4 lb. sun dried tomatoes, sliced thin; 1/2 c. walnuts; 1/3 c. chopped parsley or basil

9 ingredients

6 steps

Ingredients

2 c. polenta (coarse corn meal)
6 1/2 c. water (a bit more if too stiff to stir)
3 Tbsp. butter
3 cloves chopped garlic
salt and pepper
3/4 lb. or less grated Fontina cheese
3/4 lb. sun dried tomatoes, sliced thin
1/2 c. walnuts
1/3 c. chopped parsley or basil

Directions

1

Place water, butter and garlic in large pot; reduce to a simmer.
2

Slowly add corn meal, whisking all the while.
3

Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes. Add salt and pepper (to taste) and tomatoes; stir.
4

Remove from heat; pour into a large, buttered flat baking dish (or two 9-inch pie plates).
5

Garnish with nuts and parsley or basil.
6

Bake at 350° for 30 minutes.