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Carolina style polenta
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| Artist: |
_ |
| Categories: |
Italian, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Corn meal or grits | | | Water | | | Margarine or butter | | | Beef or chicken bouillon | | | -cubes | | | Cracker crumbs |
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Procedures:
| 1 | Cook the corn meal or grits according to the package directions, but slowly, about twice as long as indicated and do not allow to scorch. | | 2 | When the mixture is creamy, not gritty, add about 3 tablespoons margarine or butter and several bouillon cubes dissolved in a little hot water. | | 3 | Pour the hot, creamy mixture onto about three flat plates and allow to cool, forming a thin coating. | | 4 | Cut into slices and roll in cracker crumbs and saute each piece in additional margarine or butter. | | 5 | Drain on absorbent paper and cool; place pieces on cookie sheets. | | 6 | Reheat before serving. | | 7 | serves six to eight. | | 8 | [ the baltimore sun; sep 2, 1990 ] |
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