Sauteed Polenta
By: Cresent
Published: Saturday, February 13, 2010 - 1:31pm

Ingredients




6 cups water
2 cups instant polenta
1 tablespoon butter
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons olive oil
Freshly-grated Parmesan as accompaniment

Preparation

1 Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat, add butter, and salt and pepper to taste. 2 On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered. Cut polenta into 1 1/2-inch diamond shapes or squares. 3 In skillet saute polenta in 2 batches in 2 tablespoons olive oil over moderately-high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to platter and cover. Serve polenta sprinkled with Parmesan. 4 This recipe yields 4 servings.