Ingredients

• 6 cups water
• 2 cups instant polenta
• I tablespoon butter
• Salt and pepper
• 2 tablespoons olive oil
• Freshly grated Parmesan, as an accompaniment

Browse by ingredient

Instructions

1. Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat, add butter, and salt and pepper to taste. On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered. Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet saute polenta in 2 batches in 2 tablespoons olive oil over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to platter and cover. Serve polenta sprinkled with Parmesan.;