![\"\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&ssl=1\")
<\/p>\n<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/06\/PolentaFlorentine.jpg?resize=640%2C474&ssl=1\")
<\/p>\n
Polenta Florentine, on a Monday night – we’re so fancy<\/em><\/strong>! Actually, it’s a pretty easy dish to throw together when you make the polenta the day before. Then, all you have to do is layer slices of polenta in a pan, make a b\u00e9chamel sauce and bake it in the oven. It does double duty counting as a starch and<\/em> a vegetable – and I get to kick my cooking rut to the curb!\u00a0<\/p>\n 1. In a large bowl, combine water, cornmeal, and salt, microwave, uncovered for 6 minutes.<\/span><\/p>\n 2. Remove from microwave, stir well, then cook for another 5 to 6 minutes.\u00a0Stir in 3 tablespoons of butter, add fresh ground pepper. Let rest for 5 minutes.<\/p>\n 3. Grease a loaf pan with a half tablespoon of butter. Pour polenta into loaf pan and brush the top with the remaining butter. Let stand until it\u2019s cool, then cover with plastic wrap and refrigerate until firm.<\/p>\n Save<\/span>Save<\/span><\/p>\n Save<\/span>Save<\/span><\/p>\n Save<\/span>Save<\/span><\/p>\n Save<\/span>Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Polenta Florentine, on a Monday night – we’re so fancy! Actually, it’s a pretty easy dish to throw together when you make the polenta the day before. Then, all you have to do is layer slices of polenta in a … Continue reading \n
\n
\n