1 1/2 qt. water
1 tsp. salt
1 1/2 c. corn meal

Bring water and salt to boil. Slowly add corn meal while mixing to prevent lumping. Stir occasionally with a polenta stick. Continue cooking for 50 minutes. Serve on a platter and slice for circular shape. Delicious with sauerkraut and roast pork or chicken and gravy.