Stanford Basic Polenta
Ingredients:
- 3 cups skim milk
- 1 package butter granules, optional
- 1 tsp salt
- 1 cup polenta or yello cornmeal
- Veg spray for baking dish
Directions:
- In medium sized saucepan, bring skim mil to a boil over medium-high heat and add the butter flavoring and salt, blending well.
- Add the polenta in a slow stream, stirring constantly until it has thickened and absorbed all the liquid. You must keep stirring for about 5 minutes until smooth or you will end up with a lumpy mess.
- Lightly coat an 8-inch square baking dish with a film of vegetable spray. Spread the cooked polenta in the dish and allow to cool.
- Use as directed in a recipe, or cut into squares and grill or broil briefly until toasted.