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Polenta has long been a staple of Italian cuisine. Our recipe is simple and delicious. It can been used as a side dish or as a base for a meat or vegetable ragu.
This is great with the Italian goat skillet recipe, just omit the pasta and use the polenta (either soft or fried)

Source: Sylvan Falls Mill (Entered by Linda Johnson)
Serves: side dish

2 cup Sylvan Falls Mill polenta      View Available Products
6 cup water or chicken stock
2 tsp salt
1 tbs butter

Step by Step Instructions
  1. Set the water(stock) in a flat bottomed pot to boil
  2. once boiling, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming.
  3. Continue stirring, in the same direction, as the mush thickens, for about a half-hour ), adding boiling water as necessary.
  4. The polenta is done when it peels easily off the sides of the pot. Season with butter and salt.
  5. You can pour the polenta onto a 9X13 baking sheet to let it cool, then slice it and serve as a side or fry it in very hot oil and serve as a side. try adding roasted garlic to carmelized onion as it cooks for a savory dish


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