Polenta

My Dad’s family is from Treviso, Italy.  Polenta was a staple for them, served for breakfast, lunch or dinner. Leftovers were sliced and fried.  As a kid it make me gag. I love it now, go figure.   My version is not exactly authentic. But I never have lumps.

Preheat oven to 325˚F.

1 cup of yellow cornmeal, nothing fancy
3 cups of water
1 tsp. salt
1 Tbsp. butter or olive oil
(shredded Munster cheese makes a great addition)

Mix all together in a pot and bring to a boil, stirring constantly. (Stir in cheese if using). Pour into a greased baking dish, cover and bake for 25 minutes.

A coworker introduced me to the added Munster cheese and she served this smothered in caramelized onions.

This makes a soft polenta, like mashed potatoes. Use less water for stiffer, more for softer.

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