Sauteed Polenta Recipe - Cooking Index
Sauteed Polenta Recipe - Cooking Index
| 6 cups | 1422ml | Water |
| 2 cups | 474ml | Instant polenta |
| 1 tablespoon | 15ml | Butter |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| Freshly-grated Parmesan - as 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 and chilled, covered. Cut polenta into 1 1/2-inch diamond shapes or squares.
In skillet saute polenta in 2 batches in 2 tablespoons olive oil over moderately-high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to platter and cover. Serve polenta sprinkled with Parmesan.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9669) - from the TV FOOD - NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.