Polenta Squares

from laptop lunches

 

Polenta Squares These easy-to-make, easy-to-eat yellow polenta squares will add a bit of color and a blast of fun to any lunch. Make them for dinner and pack the leftovers for lunch. Makes 8 servings Prep/cook time: about 35 minutes Ingredients: 4 cups water or stock 1 cup coarse yellow cornmeal or grits 1 teaspoon salt 1-2 tablespoons butter or olive oil Bring the water to a boil, and add the salt and butter or oil. Slowly add the cornmeal, stirring constantly with a wire whisk. When the mixture starts to boil, turn the heat to low. Stir every few minutes until the grain has swelled and the mixture has thickened (about 30 minutes). Turn off the heat. Pour the polenta into a baking dish and smooth the surface with a large spoon or spatula. (The polenta should be ¾- to 1-inch deep.) Cover and refrigerate for at least one hour. Cut into squares and serve.