- 4 c water
- 1 1/2 t. salt
- 1 c polenta
- 4 t. butter
- 1/4 c fresh grated parmesan cheese
- 1/4 c butter
Oil a 8-inch loaf pan and fill with polenta. Cool,,then chill until firm. Heat oil and butter in a skillet till hot. Slice polenta 1/2 inch thick. Cook on both sides until brown and crispy.
** For appetizers slice polenta 1/2 inch thick,then cut with small cutters or cut into triangles.