by Divya Bindal
This recipe has been viewed 1384 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
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