Homemade Polenta Rounds

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I decided to enter a recipe contest for Slow Food USA using my polenta and eggplant sandwich recipe, and in effort to make the dish as homemade as possible, I needed to learn how to make my own polenta.  it was super simple and cheap to make, so I will definitely be using this recipe from now on- wish me luck!

6 cups water

1 3/4 cup organic cornmeal

3 tbsp butter

2 tsp sea salt

1 cayenne pepper, minced

  • In a large saucepan, bring the water to a boil
  • After it begins boiling, add sea salt and cornmeal
  • Reduce to a simmer, add cayenne and begin to whisk mixture together
  • Continue whisking every minute or so, for 15 minutes as mixture thickens
  • After mixture is thick, remove from heat, add butter and stir until butter melts
  • Transfer polenta into a baking sheet so that the entire sheet is 1/2- 1 inch thick
  • Let stand for 30 minutes, and then using a round cookie cutter (or just a knife if you don’t need rounds) cut polenta sheet into about 15 slices

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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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