You can buy ready-made polenta in plastic, sausage-shaped. It's sort of too smooth and it gets rubbery if you keep it too long. In fact, it keeps suspiciously long. It's not really more expensive unless you get the fancy herb kinds.
2 cup cornmeal grits (polenta) I get Bob's Red Mill.
2 tsp salt

Stir into:
6 cups boiling water
Bring mixture back to a boil while stirring constantly.

Reduce heat to a simmer and stir in:
1 green pepper, diced
a few sun-dried tomatoes in oil, diced

Simmer stirring frequently until it becomes very thick, about 15 minutes or longer.

Spread into a loaf pan and refigerate at least 4 hours before slicing. Freeze extra slices. Nice fried in olive oil and butter, served with black bean soup.

You can buy prepared polenta pretty cheap in a big sausage-shaped package. I put chunks right into my bowl of soup.

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