1 c. yellow or white corn meal
1 tsp. salt
1 c. cold water
3 c. boiling water

Boil the 3 cups water, in a separate bowl combine the corn meal, salt and cold water. Slowly add it to the boiling water, stirring constantly. Bring to a boil, cover, reduce heat (very low) and simmer until thick (about 8 minutes). Stir the polenta several times during the cooking period.

A coarser corn meal makes a firmer polenta. The coarse ground meal is available in your Italian Deli Stores. The Italians use the coarser meal and after the cooking is done, they will invert the pot of cooked polenta onto a board and serve it like a cake. You may also serve it by spoonfuls onto a platter with spaghetti sauce poured over it.

When polenta is cold you can slice it and fry it in hot butter and add melted cheese. Or pour chile and beans over it and bake in a heated oven for 20-25 minutes adding shredded cheese the last 5 minutes for a delicious tamale pie.