Serves: 6



1. Mix cornmeal and 3/4 cup water in 2-quart saucepan. Stir in 3 1/4 cups boiling water and the salt. Cook, stirring constantly, until mixture thickens and boils reduce heat.

2. Cover and simmer about 10 minutes, stirring occasionally, until very thick remove from heat. Stir until smooth.

NUTRITION FACTS: 1 Serving (about 3/4 cup): Calories 72 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 590mg Carbohydrate 18g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch

Fried Polenta: Grease loaf pan, 9 x 5 x 3 inches, with shortening. After simmering polenta 10 minutes in step 2, spread in loaf pan. Cover and refrigerate at least 12 hours until firm. Turn pan upside down to unmold. Cut into 1/2-inch slices. Coat slices with flour. Melt 2 tablespoons butter or stick margarine in 10-inch skillet over low heat. Cook slices in butter about 5 minutes on each side or until brown. Serve with molasses, jam, maple-flavored syrup, sour cream or spaghetti sauce if desired.

For faster Fried Polenta, spread polenta in greased rectangular pan, 13 x 9 x 2 inches refrigerate uncovered about 3 hours or until firm. Cut into 6 squares. (Cut squares diagonally into triangles if desired.) Cook in butter as directed.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This Polenta recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.

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