Tuesday, August 3, 2010

Basic Italian Polenta

6 Cups Water
1 TSP Organic Sea Salt
2 Cups Corn Grits
3 TBSP Smart Balance
1/2 Cup either Parmesan, Romano, Fontina, or Monteray Jack For Topping: Grate or shred

Grate or shred 1/2 cup cheese for topping. Sauce, Any meat or tomato sauce that you can use for spooning over pasta.

In a large, deep pan over high heat bring water and sea salt to a boil. Gradually stir in Corn Grits. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is SUPER THICK (about 30 MINUTES): use a long-handled spoon as the mixture will pop and bubble vigorously which could BURN you QUITE SEVERELY! Stir in Smart Balance, and if you choose, you can add in more salt to your taste ONLY if NEEDED!

Oil a deep medium sized bowl, spoon cooked Polenta into bowl and let hang out for 10 minutes. Invert onto a flat and clean cutting board that is strictly used for baked products and veggies only. Mixture will unmold and retain it shape. Cut Polenta into thick slices and serve HOT. Top with Pasta Sauce and of course Freshly Grated or Shredded Cheese.


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