Carolina Style Polenta
bread machine, meats, poultry, soups & stews, vegetable main course
2 cup corn meal or grits
1 water
1 margarine or butter
1 beef or chicken bouillon cubes
1 cracker crumbs
Cook the corn meal or grits according to the package directions, but slowly, about twice as long as indicated and do not allow to scorch. When the mixture is creamy, not gritty, add about 3 tablespoons margarine or butter and several bouillon cubes dissolved in a little hot water. Pour the hot, creamy mixture onto about three flat plates and allow to cool, forming a thin coating. Cut into slices and roll in cracker crumbs and saute each piece in additional margarine or butter. Drain on absorbent paper and cool; place pieces on cookie sheets. Reheat before serving. Serves six to eight. [ THE BALTIMORE SUN; Sep 2, 1990 ] Posted by Fred Peters.
Yield: 6 servings
