Basic Polenta
Kathleen Neumark


2 cups Water
1 teaspoon Salt
12 cup plus 1 tablespoon Yellow Cornmeal
1 tablespoon Vegetable Margarine

In a small pot, heat water to a boil. Add salt and gradually whisk the cornmeal into the water, if you do not add it gradually while whisking it will be very lumpy. Turn heat to low, stir occasionally and cook polenta until mixture is nice and thick, around 20 minutes. Take polenta off of the heat, and stir in 1 tablespoon of vegetable margarine to finish. This needs to be plated or stored soon, because as it cools it will hold its shape.

Calories*: 166 Fat*: 5 g Carbs*: 27 g Cholesterol*: 0 mg
Sugar*: 0 g Fiber*: 3 g Protein*: 3 g Servings*: 2 (0 of the mix each)

Ease*: 8/10 Categories: Starch
Total Time*: 30 minutes Active Time*: 20 minutes
Kosher: Parve

For helpful tips and notes on this recipe, see the related blog posts:
Cornish Game Hen over Polenta with Marsala Sauce
Developed by Micah Neumark, 2010