polenta

After several attempts at polenta which produced unsatisfying results, David tried a new oven-cooked approach which is delicious.

Prepared by:
David
Serves: 4-6
Source: directions on polenta package adapted by Paula Wolfert.

Prep:

- 2 cups of medium coarse cornmeal
- 6-12 cups of water
- 2 tbsp butter
- 2tbsp salt

whisk together in a dutch oven. bake uncovered for 80 minutes at 350. Then stir and bake 10 more minutes. Remove from oven and let cool for 5 minutes. Add grated reggiano (or your choice of cheese and more butter if you like) to taste.