Carol and Dave's Roadhouse Polenta

April 1, 2007

Roadhouse Polenta
1 cup heavy cream
2 cups water
1 tablespoon salt
1 cup cornmeal
1 stick butter
1/2 cup parmesan cheese

In a medium saucepan, mix cream, water and salt. Bring to a boil, then reduce heat to a simmer. Add cornmeal and cook until thick, stirring frequently. Remove from heat. Mix butter and parmesan cheese into cooked cornmeal. Pour mixture in o loave pan and chilll overngiht.

Cut into 3/4 inch slices and cut slices into triangles. Fry, bake or saute until browned. Serve with your favorite marinara sauce and sprinkle with parmesan cheese.

Serving Suggestion
Cajun Chicken with Polenta
Serve polenta with a boneless, blackened chicken breast over a bed of sautéed onions, peppers and fresh tomatoes. Season with your favorite hot sauce.