Polenta For Venetian Liver

Serving Size : 6
Ingredients

for prepare Polenta For Venetian Liver

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	teaspoons	salt
1	cup	yellow cornmeal
2	tablespoons	butter - melted
2	tablespoons	Parmesan cheese

lightly butter and 8x8x1 3/4 inch baking pan. In heavy 4 quart Dutch oven, bring 2 cups water and the salt to a boil. Slowly add cornmeal, stirring constantly. Mixture will become very thick. Turn heat low, cook cornmeal mixture, uncovered and without stirring about 5 minutes. Spread evenly in prepared baking pan. Refrigerate until firm. About 3 hours. (Make the night before is better). To serve: Brush polenta with melted butter. Sprinkle top with Parmesan cheese. Broil 4 inches from heat until hot and golden brown, 4 to 6 minutes. Cut into 16 squares.

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