1 tsp salt
1 cup polenta (not instant)
1 unsalted butter and freshly
1 grated parmesan cheese,
1 for serving
A Recipe for
Creamy Polenta With Butter & Cheese
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Hunger is the best sauce in the world. |
| Cervantes |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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This Recipe for Creamy Polenta With Butter & Cheese is one of thousands in the Recipes-to-go Bread Cookbook.
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Creamy Polenta With Butter & Cheese from the recipe cookbook of Recipes-to-go (Bread)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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Food Tip |
Food Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
In a heavy medium saucepan, bring 4 cups of water to a boil. Reduce
the heat to low and add the salt. Slowly pour the polenta into the
water, stirring constantly. Keep stirring for about 5 minutes, until
evenly thickened and soupy. Adjust the heat to the lowest setting so
that the polenta barely bubbles. Cook for 30 to 45 minutes, stirring
every few minutes to keep it from sticking to the pan. If it gets too
thick, just add water in small amounts until it is the consistency
you want. When done, eat it right away with butter and Parmesan
cheese.
Serves: 4
Creamy Polenta With Butter & Cheese Recipe brought to you by Recipes To-Go