Red Polenta

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  1. Cook beans until they are tender, or about to burst.
  2. Drain, reserving the liquid.
  3. Gently fry beans in butter or fat with crushed garlic, parsley and hot pepper.
  4. Add in the bean liquid plus the quantity of water required to cook the corn meal.
  5. Season to taste, add corn meal mixed with cold water (1 c. corn meal per 3-4 c. water) and stir frequently until meal is cooked.
  6. Before serving, add butter.