|
Parmesan Polenta
I am always looking for side dishes for nice holiday dinners that can be made in advance and froze. This dish not only freezes like a dream, it is quick to prepare and has a wonderful flavor that works well with almost any entrée. The polenta can also be served immediately after cooking it instead of freezing if desired.
4 cups water
1 cup yellow cornmeal
Salt
3 tablespoons butter
1/2 cup freshly grated Parmesan cheese, divided
Freshly ground black pepper
Combine the water, cornmeal, and salt in a large heavy saucepan. Whisking constantly, bring to a boil over medium high heat. Reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes, or until very thick. Whisk in the butter, 6 tablespoons of the cheese, and pepper to taste. Spoon into a freezer and ovenproof serving dish. Sprinkle the remaining cheese on top of the polenta. Cool to room temperature and tightly wrap with heavy duty aluminum foil. Freeze for up to 3 months.
Reheating Directions: Bake at 350 degrees for 30 minutes or until piping hot before serving.
Makes 8 Servings.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Reheating Time: 30 minutes
Total Time: 30 minutes
|
| |
