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Prep Time: 5 Minutes Cook Time: 540 Minutes |
Ready In: 545 Minutes Servings: 6 |
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I love polenta. Like it fried with maple syrup for breakfast. Like it with lemon pepper & a bit of butter, oh I could go on and on. But making it on the stove top was always plop plop burn burn, this way I'm safe. Ingredients:
4 cups cornmeal |
2 cups cold water |
8 cups boiling water |
4 teaspoons salt |
6 tablespoons butter |
Directions:
1. In large bowl combine cornmeal and 2 cups cold water.
2. Pour 8 cups boiling water into 4 qt crock pot add salt and butter. When butter melts carefully add wet cornmeal stirring.
3. Cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
4. Transfer polenta mixture to greased loaf pans. Chill til cold and firm. Remove from pans.
5. Wrap individual loaves in foil or slice for desired recipes and carefully place in large freezer bags; 1 layer per bag. Stack bags after frozen. Makes 3 - 4 loaves depending on pan size.
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