Polenta with Parmesan

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                            FOOD FUNNY
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Thanks to Sandi McIntyre for this one:

The restaurant patron was furious when his steak arrived too rare.
"Waiter," he shouted, "Didn't you hear me say 'well done'?"

"I can't thank you enough, sir," replied the waiter. "I hardly ever get a compliment."

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                            TODAY'S RECIPE
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Polenta is a delicious alternative to potatoes and rice, and the slow cooker makes it extra easy.

Polenta with Parmesan

2 cups (500 ml) polenta
6 cups (1.5 L) boiling water
Salt to taste
4 Tbs (60 ml) butter
1 cup (250 ml) freshly grated Parmesan, Romano, or Asiago cheese

Place the polenta in the slow cooker and pour in the boiling water. Stir
and add the remaining ingredients, stir, and cook covered on low heat
for 1 to 2 hours, stirring occasionally, until the mixture is thick and
smooth. Serve hot or pour onto a jelly-roll pan and refrigerate until
firm. The cold polenta may be cut into shapes and sauteed in butter or
olive oil immediately before serving.
Serves 6 to 8.
Received on Sun Feb 21 16:28:17 2010