Polenta (Corn Aplenty)
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 cup yellow cornmeal
4 tablespoons grated Parmesan cheese
2 tablespoons butter
1 teaspoon salt
freshly ground black pepper to taste
Bring 4 cups salted water to a boil in top part of double boiler. Slowly add cornmeal and cook until slightly thickened, stirring constantly. Place over boiling water and cook for 45 minutes. Add the cheese, butter, and black pepper. Cook for 5 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 cup yellow cornmeal
4 tablespoons grated Parmesan cheese
2 tablespoons butter
1 teaspoon salt
freshly ground black pepper to taste
Bring 4 cups salted water to a boil in top part of double boiler. Slowly add cornmeal and cook until slightly thickened, stirring constantly. Place over boiling water and cook for 45 minutes. Add the cheese, butter, and black pepper. Cook for 5 minutes.
Serves 6.
