Recipe - Firm Polenta

4 cup Water
1 One fourth cup Yellow or white cornmeal
2 teaspoon Kosher salt
4 tablespoon Butter; unsalted
1/8 teaspoon Black pepper

Combine water, cornmeal and salt in a 2 quart glass measure. Cook,
uncovered, at 100% for 12 minutes, stirring once. 2. Remove from oven, stir
in 3 tablespoons of the butter, and add the pepper. Let stand for 3
minutes. Lightly grease a 7" x 4" x 2" loaf fan with half the remaining
butter. Pour polenta into pan and brush lightly with the last of the
butter. Let stand until cool. Cover and refrigerate until chilled. T serve,
slice the polenta about One half inch thick and fry or grill.

Recipe By : MicroWave Gourmet/tpogue@idsonline.com

Posted to FOODWINE Digest 23 Sep 96

Date: Mon, 23 Sep 1996 12:54:46 465800

From: Terry Pogue tpogue@IDS2.IDSONLINE.COM