| From the Kitchen |
Rhonda's Microwave Polenta *
4 cups water
1.25 cups white or yellow cornmeal
2 tsp. Kosher salt
4 Tbs. butter
5 turns of pepper
1. Combine water, cornmeal, and salt in a 2
quart souffle dish. Cook uncovered at 100%
for 12 minutes, stirring once.
2. Remove from microwave, stir in 3
tablespoons of the butter, and add the
pepper. Let stand for 3 minutes.
3. Lightly grease a 7" x 4" x 2" loaf pan with
half the remaining butter. Pour polenta into
pan and brush lightly with the last of the
butter. Let stand until cool.
4. Cover and refrigerate until chilled. To
serve, slice the polenta about .5" thick and
fry or grill.
* Rhonda enjoys the hummingbirds, and this
beautiful photo was taken by someone we
met at Almaden Quicksilver Park while
hiking. Check the website - there are some
fantastic photographs.
4 cups water
1.25 cups white or yellow cornmeal
2 tsp. Kosher salt
4 Tbs. butter
5 turns of pepper
1. Combine water, cornmeal, and salt in a 2
quart souffle dish. Cook uncovered at 100%
for 12 minutes, stirring once.
2. Remove from microwave, stir in 3
tablespoons of the butter, and add the
pepper. Let stand for 3 minutes.
3. Lightly grease a 7" x 4" x 2" loaf pan with
half the remaining butter. Pour polenta into
pan and brush lightly with the last of the
butter. Let stand until cool.
4. Cover and refrigerate until chilled. To
serve, slice the polenta about .5" thick and
fry or grill.
* Rhonda enjoys the hummingbirds, and this
beautiful photo was taken by someone we
met at Almaden Quicksilver Park while
hiking. Check the website - there are some
fantastic photographs.
