Ask any older Italian and most will tell you that polenta was the dish that was served when families were on a serious budget. My Italian mother-in-law refers to it as porridge!
Add a predominant flavoring ingredient to it, such as olives, and cook it with a highly-seasoned bouillon cube (as opposed to water) and you've got a restaurant quality appetizer. See the Estimated Cost Breakdown for this recipe.
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Ingredients
2 (3.5 gm) chicken bouillon cubes
2 cups water
3/4 Cup yellow cornmeal
1 (3.8 oz) can sliced olives
1 Tablespoon olive oil
Steps
Bring water and bouillon cubes to boil in a medium saucepan over medium heat. Slowly sprinkle cornmeal into water while quickly whisking mixture. Continue whisking for 3 minutes smoothing out any lumps as mixture thickens. Replace whisk with wooden spoon and cook, stirring constantly until mixture thickens, about 1 minute. Spoon should stand in mixture and polenta will come away from sides of pan. Remove from heat and stir in olives.
Spread mixture on to a lightly oil baking sheet making ½-inch thick rectangle of polenta. Cool until polenta is set, about 15 minutes. Cut into squares and serve as an appetizer. Makes 6 servings.
HOLIDAYS
HOLIDAYS
