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Corn-Meal Porridge
(Polenta)
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| What You Need: |
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1˝ cups finely ground polenta or yellow corn meal
1˝ quarts water
2 teaspoons salt
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| How To Cook: |
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1. In a heavy 3- to 4-quart saucepan, bring the water and salt to a bubbling boil over high heat.
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2. Pour the uncooked polenta or corn meal slowly into the boiling water, making sure that the boiling never stops, and stirring constantly to keep the mixture smooth.
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3. Reduce the heat and simmer the polenta, stirring frequently, for 20 to 30 minutes, or until it is so thick that the spoon will stand up unsupported in the middle of the pan.
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4. The polenta can be served at once with gravy, butter and cheese, or tomato sauce.
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5. Or, if you prefer, it can be spooned out while it is still hot onto a large buttered baking dish or sheet and with a metal spatula or knife, spread into a thin layer about 8 by 16 inches in size.
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6. It should then be refrigerated for about 2 hours. Once cool it can be fried inoil, broiled or baked and served with sauce besciamella.
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