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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Vicki Blankenship
  • 6 cups water
  • 1 tsp. salt
  • 2 cups polenta (yellow corn grits)
  • 3 TBS Butter
  • 1 cup chopped sun dried tomatoes in oil.
  • tomato slices
  • *fried crusted goat cheese
Bring water and salt to a boil and gradually stir in polenta. Reduce heat and simmer stirring frequently until mixture is thick (about 20 minutes). Stir in butter and sun-dried tomatoes and simmer for another 10 minutes. Pour into deep loaf pans that have been oiled and refrigerate over night or at least for 4 hours so the polenta sets in the mold firmly.
Turn upside down and remove polenta onto a cutting board. Slice about 1�2 inch thick. Pan fry using a non-stick skillet in butter or olive oil on medium-low heat. Cook on both sides until desired heat is reached. Longer cook time will yield crisper texture.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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