Basic Polenta

1. 1

   Combine water, cornmeal and salt in a 2 1/2-quart souffle dish.

2. 2

   Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 12 minutes, stirring once.

3. 3

   Remove from oven.

4. 4

   Stir in 3 tablespoons of the butter and the pepper.

5. 5

   Serve; if making the polenta lasagna, proceed to step 3.

6. 6

   Use 1 1/2 teaspoons of the butter to grease a 14-by-11-by-2-inch dish or a baking sheet.

7. 7

   Pour the polenta mixture into the dish or spread it 1/2 inch thick in an even rectangle on the baking sheet.

8. 8

   Smooth the top with a spatula, and spread the remaining 1 1/2 teaspoons of butter on top.

9. 9

   Let stand until cool.

10. 10

    Refrigerate overnight or until thoroughly chilled.

11. 11

    With a sharp knife, cut the polenta crosswise into 10 equal rectangles.

12. 12

    Leave the slices in dish or on the baking sheet until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.