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Get Started - 100% free to try - join in 30 secondsAdapted from The Zuni Café Cookbook, by Judy Rodgers
I use Bob’s Red Mill brand corn grits polenta, which is not fancy, but it works fine.
Note: The plastic wrap doesn’t seem like great idea to me, but I’m not sure. Heating plastic can cause it to release chemicals, but since this plastic wrap isn’t actually touching the food, is it safe? I followed the recipe as directed, but I wanted to raise the question. If you’re worried, maybe skip the plastic wrap? Or instead, try placing a sheet of parchment over the saucepan, under the lid?
Another note: This polenta would also be delicious with a spoonful of tomato sauce or meat sauce, or with some sliced sausage. You could also serve it with some sort of braised beef or pork. I had polenta topped with duck ragu and a fried egg at Flour + Water in San Francisco, and it was out. of. control.
The last note: If you have leftover polenta, spread it about 1 inch deep in a lightly oiled baking dish. Allow it to cool, and then refrigerate until you’re ready to roast, grill, or fry it.
5 cups water
1 cup coarsely ground polenta
About 2 tsp. kosher salt, or to taste
Unsalted butter, to taste
Parmigiano-Reggiano, for serving (optional)
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