Herbed Polenta

Written by LaTara Ham-Ying on June 4, 2007 at June 4th, 2007

When I discovered polenta I was elated because it is simple, quick, and good. This is one of my family favorites and we have learned to eat it so many different ways.

Ingredients

1 cup cornmeal
4 cups water
1 tbl basil
2 tsp thyme
2 tsp rosemary
2 tsp of sea salt

Directions

In a heavy saucepan or cast iron skillet, bring the water to a boil. Add herbs and bring water to boil. Add sea salt. While stirring constantly, pour the cornmeal into the water in a steady stream. Reduce heat to a slow simmer. Continue to cook, stirring contantly, until the polenta becomes thick and starts to pull away from the pan. The spoon should be able to stand in it. Scrape the polenta into a non-stick pan or any pan that will not make the polenta stick. Let cool completely. The polenta will be stiff and cut like cornbread or a bread loaf. To serve it simply cut it into slices and will be like a loaf. To serve it, cut into slices, heat if necessary and top with sauce or serve alone with your meal.

Variations: Top with marinara sauce or a little butter. Serve with any soup, salad, or pasta dish.