Recipe: Louisiana Polenta

Enjoy Louisiana Polenta beside collards or on top of collards.

Ingredients
Non-stick cooking spray
1 stick (1/2 cup) unsalted butter
1 tablespoon minced garlic
½ teaspoon ground red pepper
½ teaspoon ground black pepper
2 tablespoons Tone’s® spicy spaghetti seasoning mix
2teaspoons salt substitute
3 cups chicken stock 1 quart milk
2 cups stone ground cornmeal (Finely groundcornmeal may lump easily.)
All purpose flour
Extra virgin olive oil
Kraft® shredded Parmesan, Romano, and Asiago cheeses (or Parmesan cheese)

Preparation
·Spray a 9 x 13 x 2" glass baking pan generously.
·Heat the butter, garlic, peppers, salt substitute, stock and cream to boiling in a large heavy saucepan or Dutch oven.
·Turn the heat off and sprinkle the cornmeal slowly into the liquid. Whisk constantly. Don’t stop stirring.
·When all the cornmeal is added and the mixture is smooth, return it to low heat. Continue to stir as you cook it over very low heat until it thickens. (It should resemble thick grits.)
·Pour it into the baking pan and spread it smoothly.
·Refrigerate the polenta until it is thick.
·Just before serving, cut the polenta in desired shapes—squares or triangles—and dredge in flour.
·Fry in olive oil in the skillet.
·Sprinkle cheese over each piece.
·Serve immediately.

Equipment/Utensils
9 x 13 x 2" baking pan • Large heavy saucepan or Dutch oven • Whisk • Knife • Skillet