Polenta!

Thanks Colleen for this recipe!

The recipe is out of the cookbook, The Romagnolis' Table. The have a new lower fat one out but...I swear by the original & the recipes are FABULOUS!

Boil the water & while stirring sprinkle the cornmeal in (prevents lumps) We insist on using a LARGE heavy wooden spoon or stick for stirring. This is for 6 to 8 servings.

2 cups of cornmeal
10 cups of water
3 teas. salt

Bring 5 cups of water to a boil in a big pot over hi heat. Mix the cornmeal in the other 5 cups of cold water, stirring rapidly & constantly. When smooth, pour the cold mixture slowly into the boiling water. Add salt. Bring back to a boil, stirring constantly, lower the heat to almost a simmer, and let bubble slowly 50 to 60 minutes, stirring constantly.

When cooked, polenta is very thick, smooth, & creamy. Pour on platter, cool slightly, and serve.
Perfect with a dish with gravy and especially having others to relieve you with the stirring!!! What we have done is pour it onto a clean lint free dish towel & sort of mold it into the form of a cake. (it doesn't always come out that way but it is still good!) Good Luck!

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