cheesy polenta

I really wanted to share this with y’all on Friday, but we ended up fishing down in Islamorada all weekend. That meant no internet. (gasp!)

I know, they make broadband cards and such. But liquid around computers makes me nervous. When they come out with the waterproof computer we’ll see. “They” may have already…hmmm.

Polenta. When I made this my hubby got nervous. Thinking it was tofu. I assured him it wasn’t. Guess what? He loves it. It will be a new side dish in our tiny- cozy- little- home. Yes, our home is little. Tiny. I prefer to call it just cozy though.

I got this recipe off the bag of store-brand (Publix) cornmeal. You can, too- or just get it from me here.

I will put the complete recipe at the end, so it’s easier for y’all.

After you boil up the cornmeal and seasonings, you put it in a loaf pan and allow it to sit in the refrigerator overnight. It looks like this after that happens.

This is where the tofu conversation started. I really can’t blame him…

Word of advice- don’t try to turn them too early. They are delicate at this stage.

Much easier to handle now…

To make this you will need:

2 1/2 c milk

1 1/2 c water

2 tsp garlic powder

1 tbs Italian seasoning

1 tsp salt

1/4 tsp pepper

Bring all to a boil. Now add:

1 c corn meal

1/2 c shredded cheddar

1/4 c parmesan cheese

cook for 6-10 minutes stirring frequently.

Spread into a 9×5 loaf pan that has been lined with plastic wrap. Chill 8 hrs or overnight.

Slice into slices, dredge in bread crumbs and saute 8 minutes each side. Place on a baking sheet and top with slices of mozzarella cheese, place under broiler until cheese melts. Enjoy!

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