3 cups water mixed with 2 chicken bouillon cubes or 3 cups chicken broth. Just 3 cups of water could be used but the chicken broth gives it more flavor.
1 cup polenta or regular yellow corn meal.
About 3 tablespoons butter or margarine.
½ cup shredded cheese (jack, mozzarella, parmesan or Cheddar). Optional.
Instructions
In a heavy pan, bring the water (and/or chicken seasonings) to boil.
Slowly stir in the polenta or corn meal.
Reduce heat and cook, stirring, until very thick. This takes 5 to 7 minutes.
Remove from heat and stir in the butter or margarine until melted.
Top with cheese to serve as a side dish or serve just about anything that you would serve over rice or noodles for a main dish.
Tip: Place leftover Polenta in a square oiled pan. Cool. Cut into squares. In a frying pan, brown squares in a light amount of oil until it becomes crusty on the outside. Top with cheese and enjoy! I also love it for breakfast with syrup and chopped nuts on the top.
Recipe by Reluctant Cook at https://www.reluctantcook.com/italian-polenta/