Ingredients
- 4 cups Water
- 1 1/4 cups Yellow or white cornmeal
- 2 teaspoons Kosher salt
- 4 tablespoons Butter, unsalted
- 1/8 teaspoon Black pepper
Make it step by step
- Combine water, cornmeal and salt in a 2 quart glass measure. Cook, uncovered, at 100%% for 12 minutes, stirring once. 2. Remove from oven, stir in 3 tablespoons of the butter, and add the pepper. Let stand for 3 minutes. Lightly grease a 7" x 4" x 2" loaf fan with half the remaining butter. Pour polenta into pan and brush lightly with the last of the butter. Let stand until cool. Cover and refrigerate until chilled. T serve, slice the polenta about 1/2 inch thick and fry or grill.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.