Polenta - cooking recipe

Ingredients
    1 1/2 cups chicken broth
    1 3/4 cups water
    1 1/4 cups good cornmeal
    1/2 cup Italian cheese (6-blend)
Preparation
    In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.
    Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often.
    Stir in the cheese.
    Dump on a greased plate, let harden.
    Slice and top with whatever you like.
    I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.
    Cook the cabbage until tender.
    Add a can (15oz.) Hunt's tomato sauce (lasagna style) and a 14 oz. jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes. Pour this over slices of polenta.

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