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polenta_2.jpg

 the goods

6 oz coarse grain polenta (corn meal)

1 1/2 tspn salt

olive oil

3 oz gorgonzola

active time: 40 minutes

total time: 40 minutes

you will need:

  • medium saucepan
  • baking pan
  • frying pan

serve with:

polenta 'chips' with gorgonzola 

bring: 1 1/2 pints of water to boiling point. add the salt. start adding the corn meal by letting it fall through the cracks in your fingers. stir constantly with a wooden spoon. continue gradually until all of the corn meal has been poured into the saucepan

stir: for 20 minutes after all of the corn meal has been added. you may need up to 1/2 cup extra water. polenta is done when it pulls from the side of the saucepan

pour: polenta into a buttered 9x13 pan and let it set. when cooled, slice it into 4x1 inch strips. this can be done 1-2 days in advance. keep polenta in fridge

heat: 1 cup of olive oil in a large frying pan, add the polenta strips, 6 at a time. fry 3-4 minutes each side until they are golden and crisp

crumble: gorgonzola on hot polenta chips, broil to melt gorgonzola if desired

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