- 9 Cups Water
- 1 Teaspoon Salt
- 3 Cups Cornmeal; coarse−grain
- Bring water to a boil in a large heavy pot. Add salt and reduce heat until
- water is simmering. Take cornmeal by the handful and add to water very
- slowly, controlling the flow to a thin stream through your fingers. To avoid
- lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
- If necessary, stop adding cornmeal from time to time and beat mixture
- vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
- very thick while cooking. It is done when it comes away cleanly from the
- sides of the pot. Pour polenta into a large wooden board or a large platter.
- Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
- to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
- inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
- covered with your favorite sauce. Makes 6 to 8 servings.
- Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
- completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
- Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
- of bread turns golden almost immediately. Fry polenta slices on both sides
- until light golden. Drain on paper towels. Serve hot. It is importent to
- insure the oil is hot enough, otherwise the polenta will absorb oil and your
- polenta will be greasy and unpalatable.