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Basic Recipe for Quick Polenta: 3 cups water; 1 tsp salt; 1 cup Bob's Red Mill Gluten Free Yellow Corn Polenta. Bring water and salt to a boil in a medium pot. Whisk in polenta and reduce heat to low. Cook for about 5 minutes, stirring occasionally until liquid is absorbed and polenta is creamy. Remove from heat, cover and let stand for 1-2 minutes. Makes 4 servings. Variations: Creamy Polenta: Make as directed in main recipe, using 2 cups water and 2 cups milk, and cook for 30 minutes. Cheesy Palanta: Make as directed in main recipe and cook for 30 minutes, stirring in 1 cup shredded cheddar before serving. Parmesan Polenta: Make as directed in main recipe and cook for 30 minutes, stirring in 1 cup shredded parmesan before serving. Fried Polenta: Transfer Parmesan Polenta to a plastic-lined 8 x 8-inch pan and chill at least 2 hours or overnight. To fry, unmold polenta and cut into 12-16 rectangles. Heat oil, 1/2-inch deep, to 350 degrees F. Working in batches, fry polenta until golden, about 3-5 minutes per side. Remove from oil using a slotted spatula or spoon and let drain on paper towels. If necessary, keep warm in a 200 degrees F oven. Serve with tomato sauce or your favorite toppings. Makes 4 servings Slow Cooker: Place 1 cup polenta, 3 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 5-6 hours or high for 1-1½ hours. Multi-Cooker: Place 1 cup polenta, 3½ cups water and 3/4 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 10 minutes. Natural release the pressure for 15 minutes. Makes 4 servings. Store in a cool, dry place. Tear to open.

Bob's Red Mill Natural Foods, Inc.