Ingredients
8 cups of water
2 cups of polenta (cornmeal)
1 tablespoon of salt
1 tablespoon of butter
Italian tomato sauce
Mozzarella cheese (2 cups)
½ cup grated cheese
Directions
Bring water to a boil—slowly add the polenta, stirring with a wooden spoon constantly —add a little salt—continue to add the polenta and stir until really thick about 25 minutes.
Remove the polenta from the stove—Oil a baking dish, spread the polenta.
Put the polenta in the refrigerator until nice and firm.
Cut into squares and place on a baking pan, top with sauce and mozzarella cheese.
Bake dough 25 minutes at 350 degrees. Sprinkle with grated cheese.
Ingredients
8 cups of water
2 cups of polenta (cornmeal)
1 tablespoon of salt
1 tablespoon of butter
Italian tomato sauce
Mozzarella cheese (2 cups)
½ cup grated cheese
Directions
Bring water to a boil—slowly add the polenta, stirring with a wooden spoon constantly —add a little salt—continue to add the polenta and stir until really thick about 25 minutes.
Remove the polenta from the stove—Oil a baking dish, spread the polenta.
Put the polenta in the refrigerator until nice and firm.
Cut into squares and place on a baking pan, top with sauce and mozzarella cheese.
Bake dough 25 minutes at 350 degrees. Sprinkle with grated cheese.
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