Polenta is a thick cooked mixture made with cornmeal and a liquid (water, broth, or milk). When chilled, polenta solidifies and can be cut into shapes and grilled or sautéed. Polenta may be prepared ahead, covered, and refrigerated overnight.
Great basic recipe, though only three stars because the sauce as written is way too plain. I made just half the recipe for husband & self. Made the polenta in the morning and poured it into a sprayed 9 inch cake pan. After it chilled, it made six pretty triangles. No good fresh tomatoes yet, so used one can of fire-roasted tomatoes with a splash of red wine, about 1 TB tomato paste, 4 kalamata olives, and 2 heaping teaspoons of pesto. Filling and delicious dinner with some asparagus and mushrooms sauteed in a little olive oil and herbs. And there's one piece of polenta left for breakfast!
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