Show: Everyday ItalianEpisode: Lavish Leftovers
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Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
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Photo: Basic Polenta Recipe
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By Cooking Cutie11
Rockland County, NY
on March 11, 2013
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I was surprised how easy this was. I feel like I've made polenta in the past and didn't enjoy it as much, but this was really easy and delicious. I used some chicken broth in place of the water, but I still had to add a lot of salt to flavor the cornmeal. I whisked the mixture every few minutes to make sure it was creamy and didn't clump while it cooked. I used only about 1 tbs of butter, and added 1/3 c. grated Parmesan cheese. This was an easy side dish and went very well with the chicken cacciatore I served it with (it's like a creamy delicious sponge!.
By Kirstjen
on February 03, 2013
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This was way easier than I expected & quick, too. I don't think I'll ever buy prepared polenta again.
By monacelli19
on January 08, 2013
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Great recipe. I added garlic, oregano, and basil. I also used chicken broth instead of water. Good stuff. As good as la Nonna's polenta!
Read all 45 reviews