INGREDIENTS
- 6 C water or chicken broth
- 2 C polenta
- 1 T salt
STEP BY STEP
- Bring liquid to a near boil
- Slowly add polenta, stirring constantly
- Simmer for 45 minutes, stirring frequently
- Stir in 3 T butter
- Pour into pan lined with parchment paper
- Cool in fridge overnight
- Cut into shapes
- Fry to brown and serve with ricotta or goat cheese and tomatoes
