Basic Italian Polenta

Bob’s Red Mill

6 cups Water

1 tsp. Salt

2 cups corn grits

3 Tbsp. butter

½ cup Parmesan, grated

Grate or shred ½ cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping. Sauce: Any meat or tomato sauce that is intended to spoon onto pasta. In a large, deep pan over high heat bring water and salt to a boil. Gradually stir in corn grits. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn. 

They are NOT kidding with that advice. This stuff is like lava and it pops incredibly high.

Stir in butter, if you wish, and more salt if needed. Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. 

I didn't think this would work, but boy howdy it sure did!

Cut polenta into thick slices and serve hot. Top with sauce and freshly grated cheese.

Sliced, covered in Parmesan, and served with a ratatouille our friends brought over! (And some Slow Cooker Pot Roast with Sweet Potatoes.)

My Rating; 4/5 "By itself this is pretty bland and boring. Serve it covered with tomato sauce, though, and it's delicious! It's also good for a cooking adventure that makes you feel cultured."