|EVERY FEW MINUTES|
6 c. water
1 tsp. salt
2 c. polenta (cornmeal)
3 tbsp. butter (optional)
Tomato sauce to taste
To prevent lumping - In large bowl or covered jar mix cornmeal in about 1-2 cups of the water (cold water). Whisk or shake. Bring remaining water and salt to a boil in heavy saucepan. Gradually stir in polenta. Gently simmer, stirring frequently to prevent sticking for about 30 minutes or until mixture is very thick. Stir in butter.
Spoon from pan into a buttered bowl and let set for 10 minutes. Invert onto a flat plate; mixture will unmold and hold the shape of the bowl. Spoon or cut into thick slices. Top with sauce and cheese.
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