1 1/2 c. yellow cornmeal
6 c. water
3 tsp. salt

Bring salt water to a boil, slowly add the cornmeal and stir constantly to prevent lumps. Cook slowly for 20 minutes. Spread onto a greased 8 x 10 inch serving dish. Add spaghetti sauce and grated Parmesan cheese. You may also put polenta on a greased 8 x 10 inch cookie sheet. Cool; cut in 4 x 4 inch squares. Fry in hot oil to brown slightly. Add your sauce; sprinkle Parmesan or some grated Mozzarella cheese.