Combine the water, milk, garlic, bay leaves, salt and pepper in a heavy saucepan and bring it to a boil.
Gradually whisk in the polenta.
Allow the polenta to come up to a boil, whisking intermittently.
Lower the heat to low and allow the polenta to cook, uncovered, for 30 - 45 minutes.
If the mixture starts to get too thick, add up to 1/2 cup of milk.
When the polenta is nice thick, smooth and creamy, add the butter and cheese and stir until melted.
Remove the polenta from the heat and allow to cool slightly.
br>Serve chicken over soft polenta pour some sauce over the
dd everything except the scallions, polenta, butter and oil into the
In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes.
In another pan saute polenta slices until slightly chewy. Set aside.
Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.
verbeat. Let sit for the polenta to absorb the liquids while
ngel food tube pan. For best results, have all ingredients at
Polenta: boil water, then stir 1
reens on top of the polenta.
A tomato salad is
n a large saucepan; pour polenta slowly into boiling water, whisking
For the polenta:
Bring water to a
he butter into the cooked polenta. Set pan aside, but cover
FOR POLENTA CAKES:
Combine milk, water,
eserve until complete with the polenta and shrimp portion of this
igh.
Add 1 cup polenta/ cornmeal gradually, stirring until it
oil. Slowly whisk in the polenta. Turn heat to low, and
n.
Transfer the hot polenta to the prepared baking dish
et aside.
MAKE THE POLENTA:
Combine water and salt
uart heavy pot, then add polenta in a stream, stirring with
ot, combine olive oil and polenta.
Cook over med-high
For the Polenta:
Boil the milk and