Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Water

  2. 2 cups 474ml Instant polenta

  3. 1 tablespoon 15ml Butter Salt - to taste Freshly-ground black pepper - to taste

  4. 2 tablespoons 30ml Olive oil Freshly-grated Parmesan - as accompaniment

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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