Polenta - A Variation
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| 3 cup | milk |
| 1 Tbsp | butter, unsalted, melted |
| 1 tsp | sugar |
| 1/2 tsp | salt |
| 1 cup | stone ground yellow corn meal |
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| Combine milk, butter, sugar and salt in a heavy saucepan and heat just to |
| a simmer. Slowly add corn meal in a thin stream, using a wire whisk egg |
| beater, whisking constantly. Lower the heat and continue stirring with a |
| wooden spoon until mixture has thickened and pulls away from the sides of |
| the pan. Takes about 10 minutes. Invert polenta into serving dish. Can be |
| served with any meat or fish dish, or with tomato meat sauce poured over it. |
| Leftover polenta can be toasted, or fried, and eaten in place of bread. The |
| crust that forms in the pan can be cut or broken into pieces and eaten as |
| "chips". |
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| (ID: 80487) Mirror: rec.food.recipes: Wed, Sep 11, 2002 |