s POLENTA ***** s   



Yields: 8 Servings

Ingredients

2 tablespoon butter or margarine - (to 4 tbspns) melted
1 teaspoon paprika
1 dash cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt


 
Instructions
 ***
1-9-2012 excellent and easy, it is too easy to scorch polenta in a pot so this is much easier, i used regular corn meal and missed the boiling part of water so just used tap water, it was done in about 4 hours so you need to watch the timing a little
***

Grease the walls of the crock pot with 1 tablespoon of the butter or margarine. Add paprika and cayenne; turn to high. Measure remaining ingredients and add to crock pot with the rest of the butter. Stir well; cover and cook on LOW for 6 to 9 hours (2 to 3 hours on HIGH), stirring occasionally.

To fry, chill in a lightly greased loaf pan and cut into 1/4-inch slices. Fry in butter until browned.

This recipe yields 8 to 10 servings.

Formatted for MC5 08-03-1999 by Joe Comiskey - joecomiskey@netzero.net

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Southern U.S. Cuisine (crockpot collection) at htt

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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 8
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.