8 c. water
8 bouillon cubes chicken or 3 c. chicken stock
2 tbsp. parsley flakes
1 stick salted butter

Bring above to a rapid boil. Add 2 1/2 cups coarse corn meal (reserve 2 cups stock or water and dissolve 2 1/2 cups corn meal in cold solution before adding to hot solution). Boil slowly for 20 minutes until very thick. Stir constantly with wooden spoon.

Spread corn meal in serving platter so that center is not more than 1 1/2 inches in thickness. Cover with red sauce.

RED SAUCE FOR POLENTA:

16 oz. crushed red tomatoes
1 tsp. parsley
1 tsp. oregano
1 tbsp. crushed fresh garlic
2 tbsp. olive oil
1 tsp. basil
Add any variety meat
1 lb. Italian sausage (brown before adding)
1 lb. fresh veal
1 lb. fresh steak chopped OR
1 lb. chicken combined with 1/4 stick dried Italian sausage OR
Any other fowl or 1 can tuna

Simmer for 2 hours or until all meat and vegetables are cooked. A nice summer variety is to add fresh tomatoes, chopped, to the finished product 20 minutes before removing sauce from stove for texture. Cover Polenta with sauce and serve. Will serve 10-15 people. A different appetizer.