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.
1 cupmedium-coarse or coarse cornmeal, preferably organic stone-ground
3 - 6 cupswater (or half water, half milk), depending on the desired consistency
1 tablespoonbutter or olive oil
1 teaspoonsalt; more to taste
...-tuning, so gathering a repertoire of gluten-free crowd pleasers is a great idea! This Polenta Tart... state! There are two components to this recipe: the polenta crust and the toppings. You can easily make... the polenta ahead of time, pour it into the final vessel and let it set in the fridge to eagerly await its... read more...