1 c polenta
4 c salted water (1t salt)
1 lg yellow onion – carmelized
1 t garlic powder, not garlic salt
3 T butter
1 t Italian seasoning
1/4 c parmesan
2 T sun dried tomatoes = chopped
Other things you can add:
Olives, roasted garlic, bacon, sausage
Slice onion thin and carmelize.
For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
mix in the rest and put in 8×8 dish.
bake at 350 for 20 minutes.
Let cool, cut up and pan fry. Keeps well in fridge.
We’ve been making this for a very long time. Always comes out good. We have it with eggs over easy so the yolk runs over the polenta. Could also have it for dinner with red sauce.