|Boiling water||2 Quart|
|Yellow cornmeal||4 Cup (64 tbs)|
In a 4-quart heavy-clad kettle, bring salted water to a rapid boil.
Slowly add cornmeal, stirring constantly with a long wooden spoon.
Do not let the meal lump.
Stir polenta slowly but constantly as though you were folding egg whites into a waffle batter.
Cook about 45 minutes, until a thin crust begins to line the pan and polenta is well set.
Shake the kettle to loosen the cornmeal cake at the sides before turning it out onto a large round platter.
Cut the pieces with a knife as you would slice bread.
Serving size: Complete recipe
Calories 2328 Calories from Fat 212
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6120 mg255%
Total Carbohydrates 487 g162.3%
Dietary Fiber 42.3 g169.3%
Sugars 0 g
Protein 42 g84.7%
Vitamin A Vitamin C
Calcium 6% Iron 117.9%
*Based on a 2000 Calorie diet