Polenta Plus

Bring the water or water and chicken broth to a boil in a large soup pot or heavy large saucepan. Add salt (if not using chicken broth).

Gradually whisk in the cornmeal.

Reduce heat to low and cook till thickened, but tender. Stirring for about 15 minutes.

Turn off the heat, add the butter. Some also like adding a bit of parmesan cheese. Stir till melted and mixed well.

Let it set or chill till firm enough to cut wedges or slabs.

Brush your polenta with olive oil and favorite seasonings and place under the broiler till browned.

Other Serving Options:

-Top with chili and shredded cheese.

-Use as a replacement for lasagna or pasta noodles

-Roast pieces of sausage, cherry tomatoes tossed with garlic, olive oil, salt and pepper. Roast till tomatoes are browned. Serve over grilled or boiled polenta.

-Thinly slice potenta and saute in oil, garlic, mushrooms and onions. Season with salt, pepper, sage and sprinkle with parmesan cheese.

Appetizer:

Top pieces of polenta with a round of chevre cheese, broil till starting to brown. Top each piece with a slice of jalapeno pepper, season with salt.