Being of Irish-American descent, I don’t know much about Mexican food, but I recently discovered Polenta. I found it to be a satisfying, easy to prepare side dish I would take any day over rice or potatoes. I prepare the recipe below, and after it is set, cut into slices to fry. This makes more than I need for one meal, so I freeze the extra slices and throw them right into skillet when I need them. Easy and delicious!
- 1 cup cornmeal
- 1 cup cold water
- 1 teaspoon salt
- 3 cups boiling water
- 1 cup grated Parmesan cheese
- In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
- Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
- Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.