Ingredients
1
cup frozen whole kernel corn (from 1-lb bag)
4
cups water
1
teaspoon butter or margarine
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup whole-grain cornmeal
Preparation
Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat all ingredients except cornmeal to boiling. Gradually add cornmeal, stirring constantly. Reduce heat to medium-low. Cook 8 to 12 minutes, stirring occasionally, until mixture pulls away from side of saucepan.
Pour polenta into baking dish. Cool 15 minutes. Cover; refrigerate about 1 hour or until firm.
Heat oven to 250°F. Cut polenta into 8 pieces. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook 4 pieces of polenta at a time in skillet about 5 minutes on each side or until light brown. Place on ungreased cookie sheet; keep warm in oven while cooking remaining pieces.
