I made the whole recipe. Fried up a couple of slices for breakfast with a spinach omelet. I imagine the leftovers will freeze well.
Bob’s Red Mill Basic Italian Polenta
Serves 6-8 generously
- 6 cups water
- 1 tsp sea salt
- 2 cups Bob’s Red Mill corn grits
- 3 tbsp butter optional
- 1/2 cup grated Parmesan
- In a large, deep pan over high heat, bring water and salt to a boil. Gradually stir in corn grits (polenta). Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is ver thick (about 30 minutes); use a long handled spoon because mixture pops and bubbles and can burn. Stir in butter if you wish, and more salt to taste. Oil a medium sized bowl, spoon and press down polenta into bowl, and let sit for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot Top with sauce and cheese.
Suggestion: Let sit for 10 minutes in closed oven or microwave to keep warm.