4 c. water
2 tsp. salt
1 c. cornmeal

Bring water and salt to a rolling boil in the top of a double boiler over direct heat. Add the cornmeal, stirring constantly. Cook until it begins to thicken, then place the pan over the bottom part of a double boiler which holds boiling water. Cook for 30 to 40 minutes, stirring occasionally. Wet the inside of a 9 x 5 inch loaf pan. Shake off excess water. Spread the polenta in loaf pan; refrigerate until cold. To serve, slice the polenta 1/4 inch thick. Fry on both sides in butter and serve with meat sauce.