Thanks to Ed Fleming, owner of The Polenta Company, for permission to adapt the recipe printed on bags of Golden Pheasant brand polenta. Use only water and no milk if you're making polenta to use a few days from now--it will keep better this way. If you're doubling the recipe, double the cooking time.
see savings1 cupmedium-coarse or coarse cornmeal, preferably organic stone-ground
see savings3 - 6 cupswater (or half water, half milk), depending on the desired consistency
see savings1 tablespoonbutter or olive oil
see savings1 teaspoonsalt; more to taste
...Dessert Polenta with Grilled Balsamic Plums is one of those recipes where you think, "It won't work... the flavor of the pre-sweetened polenta and the plums become deliciously complex. Balsamic vinegar, which.... Dessert Polenta with Balsamic Plums is so unexpected -- but it works beautifully as a new take... read more...