Polenta for Venetian Liver Recipe

Polenta For Venetian Liver Recipe

Ingredients

• Serving Size : 6
• 1 1/2 teaspoons salt
• 1 cup yellow cornmeal
• 2 tablespoons butter – melted
• 2 tablespoons Parmesan cheese
• lightly butter an 8x8x1 3/4 inch baking pan

Method

1. In heavy 4 quart Dutch oven, bring 2 cups water and the salt to a boil.
2. Slowly add cornmeal, stirring constantly.
3. Mixture will become very thick.
4. Turn heat low, cook cornmeal mixture, uncovered and without stirring about 5 minutes.
5. Spread evenly in prepared baking pan.
6. Refrigerate until firm.
7. About 3 hours.
8. Make the night before is better.
9. To serve: Brush polenta with melted butter.
10. Sprinkle top with Parmesan cheese.
11. Broil 4 inches from heat until hot and golden brown, 4 to 6 minutes.
12. Cut into 16 squares.

Full List of Bread Recipes
Full List of Polenta Recipes