Polenta

4 Servings

Boil in a heavy bottomed pot:

4 cups water

When water boils, whisk in:

1 cup polenta
1 tsp salt

After whisking in the polenta and salt, turn down the heat and stir constantly until the polenta is suspended in the water and no longer sinking to the bottom. Cover and cook for 1 hour, stirring occasionally. You may need to add more water to keep it from getting too thick. I usually add about a half cup of hot water to mine. The polenta should be barely simmering.

Stir in:

3 Tbsp butter or olive oil
1/2 cup grated parmesan, fontina or cheddar cheese.
3 cloves of fresh crushed garlic cloves

Taste to adjust seasonings. Be careful, polenta is VERY HOT!!

Keep warm if you will be serving it as a soft polenta, or spread it out onto a rimmed baking dish to cool and cut into pieces to bake or broil later. Polenta sets up nicely when it is cooled, and can be cut, brushed with olive oil and baked for a different texture. There is no need to oil the pan, as it should not stick.

Use polenta like you would with pasta, layer for lasagna, or just eat it as is. It is a great alternative option for a wheat free food.

~Enjoy