1 Serving

Reheat sliced polenta in the over or on a grill or pan fry and serve with broccoli rabe or escarole.


  • 8 cups water salted, or broth

  • 1 pound polenta (yellow corn meal)


  • Bring water or broth to a boil in a large pot.

  • Add salt, only to water; broth may be sufficiently salted.

  • Add the polenta by pouring it in a constant stream while stirring simultaneously with a wooden spoon.

  • This will prevent lumps.

  • If some form, mash them against the sides of the pot.

  • Continue stirring and cooking for about 25-30 minutes.

  • Let the polenta sit in its pot for a few minutes off the heat, then pour it out on a large serving dish or a wooden plank.

  • Cut with string or a wooden polenta knife.

  • Serve with sausage sauce.

Category: Pasta, Sauces, Rice, and Grains