by Divya Bindal
This recipe has been viewed 1432 times
Inspired by classic Italian flavours, sauteed polenta imparts a satisfying vegetarian meal with boiled polenta tossed with cheese.
6 cups water
2 cups instant polenta
I tablespoon butter
salt and pepper
2 tbsp olive oil
Freshly grated Parmesan, as an accompaniment
- 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
This recipe was contributed by Divya Bindal on 08 Aug 2001
Know more about this member, Click Here
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.