May/June 2008
- 1 cup quick-cooking polenta
- 1 cup Parmesan, grated
- 2 cups water
- 2 cups milk
- Salt and pepper to taste
Bring water and milk to a boil in a large pot. Add polenta while whisking continuously to avoid burning. Taste carefully, and when it is no longer “gritty,” add Parmesan, salt and pepper. Pour the contents onto a quarter-size cookie sheet. Allow this to cool, then use a round cookie cutter to create four perfect circles. Twenty minutes before it is time to serve the dish, place the polenta on an oiled pan in a 400-degree oven until it is browned on the bottom. Carefully take the cakes off with a spatula.
