Wednesday, December 15, 2010
My First Polenta
It wasn't as hard as I'd heard it was. I added fresh garlic, salt, pepper and corn to the dry polenta and water mix, nuked it for 8 minutes, then put an inch layer in the buttered pan. Then went down a layer of ortega chilies, black olives, and sauteed mushrooms in garlic. Another layer of polenta on top of that, then muenster cheese, then baked it for 25 minutes at 425 degrees.
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Yum! This would make a perfect lunch on a day like today: it's raining, raining ... I'll be making a lentil soup later, but your polenta sounds great.
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