Easy Cheesy Polenta

I had never heard of polenta until I became a Food Network junkie a few years ago. Turns out, it's an incredibly easy and versatile starch that can accompany any number of delicious meals. And once you've mastered the basic technique, you can start playing with the flavors and add-ins. 

Easy Cheesy Polenta
From: adapted from Giada de Laurentis
Serves: 4-5 (see note about leftovers)

You'll need:
4 1/2 c water
1/2 T salt, plus more for seasoning
1 1/4 c polenta or yellow cornmeal
1/2 c grated parmesan cheese
3/4 c milk, room temperature
5 T butter, room temperature, cut into 1/2" pieces
3 T chopped fresh parsley
ground black pepper

Bring the water to a boil in a heavy-bottomed saucepan. Add the salt, and reduce heat to low. Gradually whisk in the cornmeal and cook, stirring often, about 15-20 minutes, until the cornmeal is soft and the mixture is thick. Remove from heat and stir in the parmesan, milk, butter, and parsley, and salt and pepper to taste. Serve immediately.

Note about leftovers: Something happens to polenta when it cools... namely, it hardens from something like mashed potatoes to something like a hard cheese. You can reconstitute it by heating and adding some milk. However... there is a far more fun and delectable alternative.

I first had fried polenta at a Brazilian restaurant a couple years ago, and my husband and I fell in love with it. So, here's my recommendation: make a larger batch of polenta than you actually need, and before the leftovers cool, spread them evenly into a square or rectangular container. A day or two later, heat about 1/4" of oil in a shallow pan. Cut the polenta into rectangular bars about 1/2" thick. Fry them in batches about 2-3 minutes on each side, until golden brown.

Drain on paper towels and immediately sprinkle with a little salt. Serve with hot marinara or pizza sauce for dipping.

Mmm.