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Shortcut Polenta

I'm a fan of polenta served with a savory meat dish.  It's delicious creamy, but my new favorite is fried polenta.  I had it recently at Stone Ground Kitchen in Salt Lake City.  Making traditional Italian style polenta takes about 30 minutes to an hour, but this method shortens the cooking time to about 15 minutes.  Read through the entire recipe before you begin because this method requires overnight soaking.

You can adjust the texture by adding a little more broth, for a looser result, or cook the polenta longer, stirring often at the end if you want it thicker.  To make fried polenta, you want it thicker.

2 cups polenta (not instant or quick-cooking)
3 cups boiling water
2 cups chick broth
fine sea salt
2 oz. finely grated Parmigiano-Reggiano; more for  serving
3 tablespoons unsalted butter, cut into 6 pieces.

Soak the Polenta:
Put the polenta in a 4 quart saucepan and whisk in the boiling water.  Cover and let sit at room temperature 8 to 12 hours.

Cook the Pole…

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