Makes 8 Servings
4 1/4 cups water
1 1/2 cups cornmeal
6 - 10 ounces fresh lychees peeled and sectioned
1. In a large pot, bring the water to a boil over high heat. Reduce heat and
gradually add the corn meal, 1/4 cup at a time, stirring constantly to prevent
lumps from forming.
2. Turn off the heat, cover the pot and let the cornmeal stand for 30 minutes.
3. Stir in the lychees and pout the mixture into an 8-inch round baking dish. Refrigerate until the polenta
is cold; cut it into wedges.
4. Reheat the polenta in the microwave, in a nonstick skillet or on the grill. Serve with maple syrup, date syrup
or corn syrup if you like it sweet.
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