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Polenta alla Romana

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  15 Minutes
Total Time:  1 Hour 50 Minutes
  Serves 8 as an accompaniment (16 slices)
Italian polenta, or coarsely ground cornmeal (maize flour), can be served as soft polenta or, as in this case, moulded and chilled, then sliced, grilled, and topped with cheese. You may use leftover slices to make Barbecued Polenta with Barbecued-Tomato Sauce.
24 fl oz ml water
1/2 teaspoon salt
6 oz polenta or coarse yellow cornmeal
8 fl oz cold water
3 oz grated romano or Parmesan cheese  
1 tablespoon olive oil or vegetable oil
Polenta alla Romana Recipe at
In a 2 qt saucepan bring the 24 fl oz water and salt to boiling. In a small mixing bowl combine the polenta or cornmeal, 8 fl ozl cold water, and 2 oz of the grated cheese. Slowly add the polenta mixture to the boiling water, stirring constantly. Cook and stir till the mixture returns to boiling. Reduce heat to very low. Cover and simmer for about 35 minutes, or till very thick, stirring occasionally. Pour the hot mixture into a greased 8x4x2-in loaf tin. Cool for 1 hour. Cover and chill for several hours till firm, or overnight.

At serving time, preheat the grill. Remove polenta from tin; cut into sixteen 2-inch thick slices. Place slices in a single layer on the greased rack of grill pan. Brush lightly with oil. Sprinkle with the remaining 1 oz grated cheese. Grill 4 inches from the heat for 3-5 minutes, or till cheese is light golden brown.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8 as an accompaniment (16 slices)
Calories: 137
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 15g
Sodium: 445mg
% Cal. from Fat: 39%
Cholesterol: 13mg
Protein: 6g
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