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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 4 cups water 3/4 teaspoon coarse salt 2 tablespoons olive oil 1 cup coarse-grain cornmeal

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 4 cups water 3/4 teaspoon coarse salt 2 tablespoons olive oil 1 cup coarse-grain cornmeal

Directions

In a heavy-bottomed medium saucepan, bring water to a boil. Add salt and oil. Add cornmeal in a slow, steady stream, whisking constantly; the water should stay at a moderate boil. When all of the cornmeal has been added, cook, stirring often with a wooden spoon, for 40 minutes. The polenta should thicken and pull away from the sides of the pan as you stir. Transfer to an 8-inch square baking pan. Let cool completely. Slice into long rectangles or triangles, and grill or saute.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Polenta for Venetian Codfish

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Polenta for Venetian Codfish

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest