|Water||1 1⁄2 Liter (6 Cups)|
|Yellow cornmeal||500 Milliliter (2 Cups)|
|Vegetable oil||70 Milliliter (1/4 Cup Plus 2 Tablespoons)|
Heat 6 cups (1.5 L) water and the salt in heavy 4-quart (4 L) Dutch oven or saucepan to boiling.
Begin whisking water vigorously and add cornmeal in very thin but steady stream, taking care not to let lumps form.
Reduce heat to low.
Continue cooking polenta uncovered, stirring frequently, until very thick, 40 to 60 minutes.
Polenta is ready when thick enough for spoon to stand upright and unsupported in center of mixture.
Polenta can be served at this point For fried polenta, coat inside of 11 x7 x 2 inch (28x 18 x 5 cm) baking pan with 2 teaspoons (10 mL) of the oil.Transfer polenta mixture to baking pan; spread in smooth, even layer.
Let stand uncovered at room temperature until completely cooled and very firm, at least 6 hours.
Unmold polenta onto cutting board.
Cut polenta cross wise into 1 1/4-inch- (3 cm) wide strips.
Cut strips crosswise into 2 to 3-inch- (5 to 8 cm) long pieces.
Heat remaining 1/4 cup (60 mL) oil in large heavy'skillet over medium-high heat until hot; reduce heat to medium.
Fry half the polenta pieces at a time, turning as needed, until golden on all sides, 4 to 5 minutes.