Recipe: Hard Polenta

Hard Polenta
Source: The Frugal Gourmet Cooks Italian
Serves 6

3 cups water
2 cups milk
1 1/2 tsp salt
1 1/4 cups polenta, medium grain
1 tsp thyme (optional)
1/8 tsp freshly ground black pepper
1/2 cup grated Parmesan cheese
2 tsp olive oil

In a 2 quart saucepan place 2 1/2 cups of the water, the milk and the salt. Bring to a simmer, being careful that the pot doesn't boil over.

Place the polenta in a small bowl and stir in the remaining 1/2 cup water. Slowly stir the polenta into the boiling milk and water. Stir regularly until it begins to thicken, about 3 minutes.

Reduce the heat and simmer the polenta, uncovered, for 30 minutes, stirring regularly, until very thick.

Stir in the remaining ingredients except the oil.

Oil a 9 1/2 x 5 1/2 -inch loaf pan and fill with the warm polenta. Smooth the polenta out evenly with a rubber spatula. Cover the pan and refrigerate several hours or overnight until completely cooled and firm.

To serve, pop the polenta out of the pan and slice about 3/8 inch thick. Pan fry the slices in olive oil until golden brown on both sides.

Or place on an oiled sheet pan and sprinkle with grated Parmesan cheese. Broil until hot and lightly browned.