A recipe from the Sneaky Kitchen
3 Tbsp. real butter, or non-hydrogenated margarine
5 cups plus of milk, preferably 2%
1 12-oz. can evaporated milk
1 2/3 cups yellow corn meal
salt to taste
Melt butter in
a heavy large pan, wider the better. Using a 4-C. Pyrex measuring cup or
a large glass bowl, heat 4 C. milk to the boiling point in a microwave.
When hot, pour carefully into pan & turn heat to high. Stir occasionally
while assembling the other ingredients, scraping bottom to prevent
Add enough milk to evaporated milk to
make 2 C. Place in the lg. measuring cup or glass bowl. Whisk in corn
meal, mixing until no lumps remain. As soon as milk starts to boil, pour
the corn meal slurry in little by little, stirring vigorously.
Continue to stir & scrape as mixture thickens. When thick, turn heat to
lowest setting & cover. Cook for at least 5 or 10 min. until the rest of
the meal is ready to serve. Polenta should be stirred & scraped
off the bottom every 5 min.
Variation: Pour out a can of coconut milk
(not coconut water!) & add enough evaporated milk to make 2 C. instead
of the above milk & evaporated milk mix. This makes a richer polenta
which is by no means low-calorie, but nutritious & delicious.
Press cooled leftovers into a shallow
bowl or container; cover to store in fridge. Cut cold polenta into
squares or wedges to serve fried & served with a bit of butter, gravy,
or maple syrup. Or heat in the microwave; topped with a slice of cheese
before heating, it's a delicious snack. It's even great cold.