I really wanted to share this with y’all on Friday, but we ended up fishing down in Islamorada all weekend. That meant no internet. (gasp!)
I know, they make broadband cards and such. But liquid around computers makes me nervous. When they come out with the waterproof computer we’ll see. “They” may have already…hmmm.
Polenta. When I made this my hubby got nervous. Thinking it was tofu. I assured him it wasn’t. Guess what? He loves it. It will be a new side dish in our tiny- cozy- little- home. Yes, our home is little. Tiny. I prefer to call it just cozy though.
I got this recipe off the bag of store-brand (Publix) cornmeal. You can, too- or just get it from me here.
I will put the complete recipe at the end, so it’s easier for y’all.
After you boil up the cornmeal and seasonings, you put it in a loaf pan and allow it to sit in the refrigerator overnight. It looks like this after that happens.
This is where the tofu conversation started. I really can’t blame him…
Word of advice- don’t try to turn them too early. They are delicate at this stage.
Much easier to handle now…
To make this you will need:
2 1/2 c milk
1 1/2 c water
2 tsp garlic powder
1 tbs Italian seasoning
1 tsp salt
1/4 tsp pepper
Bring all to a boil. Now add:
1 c corn meal
1/2 c shredded cheddar
1/4 c parmesan cheese
cook for 6-10 minutes stirring frequently.
Spread into a 9×5 loaf pan that has been lined with plastic wrap. Chill 8 hrs or overnight.
Slice into slices, dredge in bread crumbs and saute 8 minutes each side. Place on a baking sheet and top with slices of mozzarella cheese, place under broiler until cheese melts. Enjoy!