Kafka's Microwave Polenta

[The Edifying Conscience]

The only way to mess this is up is to use a wet meausure for the liquid instead of a dry measure. It invariably happens that I do just that when I'm in a hurry...like last night. When that happens the polenta will be almost runny soft. You'll simply need to add more cornmeal to thicken to desire and continue to cook.

Microwave Soft Polenta

4 cups water USE DRY MEASURE!
3/4 cup coarse ground cornmeal
1 tsp. kosher salt
3 Tbsp. unsalted butter
1/8 tsp. freshly ground black pepper
1/4 cup softened Gorgonzola cheese or 1/4 cup additional butter

1. Combine water, cornmeal, and salt in 2-qt. souffle dish. Cook, uncovered, at 100% for 6 minutes. Stir well, cover loosely with paper toweling, and cook for 6 minutes more.

2. Remove from oven. Uncover and stir in butter, pepper and cheese (or additional butter). Let stand for 3 minutes. Serve hot.

Serves 8 as a side dish....small side servings though!

P.S. It is not necessary to add the huge amount of butter and cheese at the end that Kafka suggests. I just use a tiny fraction--just a couple of tespoons of butter--and it's just fine. I only add the gorgonzola if it goes with the meal and rarely a 1/4 cup.

[celiacmaine-iac]

Thanks! The gorgonzola sounds like an interesting twist.
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Steph