s POLENTA ***** s   

Yields: 8 Servings


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

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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