Jefferson?s Polenta with Garden-Fresh Vegetables
Adapted from one of Thomas Jeffersons recipes, polenta, with its origins in Italy, resembles Americas cornmeal mush, a staple in the US diet since the nations very early days. This makes a substantial entrée, delicious with raw, streamed or sautéed farm-fresh vegetables, such as tomatoes, green beans or chard.
- ½ tsp. salt
- 2 cups coarse-ground yellow corn meal
- 1 ½ cups grated fontina
- 1 ½ cups grated Parmesan cheese or other mild Italian cheese
- ½ cup (stick) unsalted butter