Sauteed Polenta

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings

Ingredients
  • 6 cups water
  • 2 cups instant polenta
  • I tablespoon butter
  • Salt and pepper
  • 2 tablespoons olive oil
  • Freshly grated Parmesan, as an accompaniment
Directions
  • Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat, add butter, and salt and pepper to taste. On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered. Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet saute polenta in 2 batches in 2 tablespoons olive oil over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to platter and cover. Serve polenta sprinkled with Parmesan.


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