Classic Boiled Polenta
|Water||2 1⁄2 Pint|
|Salt||2 Teaspoon (scant teaspoons)|
|Polenta/Yellow corn meal||1⁄2 Pound, finely ground|
1. In a fairly large, heavy bottomed saucepan bring the water and salt to boil over high heat.
2. Put in the uncooked polenta or corn meal slowly in, making sure that the water keeps boiling, stirring constantly to keep the mixture smooth.
3. Lower the heat and cook the polenta, stirring frequently, for 20 to 30 minutes or until it is so thick that a spoon stands up unsupported in the middle of the pan.
4. This polenta can be served right away with gravy, butter and cheese, or tomato sauce.
Or, it can be taken out on a large buttered baking dish or sheet and with a table or palette knife, spread into a thin layer about 8 by 16 inches in size and refrigerated for about 2 hours.
Once cool you can fry it in oil, grill or even bake it and serve with sauce or as a side dish with meats.