Ingredients Jump to Instructions ↓

  1. 1 c. corn meal polenta

  2. 1 c. cold water

  3. 1 c. boiling water

  4. salt to taste

  5. Mix the dry corn meal with the cold water. In a heavy pot, bring the other cup of water to boiling, on high heat. Add the corn meal and cold water to the boiling water in a steady stream, stirring all the the time.

  6. 15 minutes. Quickly spread the cooked polenta is a lightly oiled baking pan and let sit about 5 to 10 minutes until it is stiff enough to cut.

  7. Serve it with any of your favorite pasta sauces and some hot Italian sausage.

  8. Use it as a breakfast food. Slice the polenta about 1/2 thick and fry the slices in a little butter for a few minutes on each side. Pour pancake syrup over the slices and enjoy. Very good this way.

  9. Slice it and serve it with your favorite green chili recipe or carne ardovada. Sprinkle some mozzarella cheese over it, too.

  10. 1 scant teaspoon of olive oil and about 2 tbsp of grated romano cheese in the dish. I like it.


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