David's Recipe for Polenta

Goes well with many pasta sauces, and it makes a nice change.

Side Dish, Italian

  • A few tablespoons of olive oil for greasing the pan and sauteing to reheat (optional)
  • 2 quarts boiling water
  • A pinch of salt
  • 2 cups cold or warm water
  • 2 cups corn meal
  1. Mix the corn meal well into the cold or warm water.
  2. Add the salt to the boiling water.
  3. Stirring the boiling water rapidly, slowly add the corn meal mixture. Keep stirring for a few minutes until it starts to thicken noticeably.
  4. Place a heat diffuser under the pot, and turn down the heat slightly to keep the polenta from spattering and burning you. It will try its best to do so.
  5. Keep stirring until thick, but at least another ten minutes.
  6. You can serve it now, semi-liquid, or you can pour it into a greased baking tin, let it harden about 1/2 hour, cut it into squares, and then serve it warm with a hot sauce, or you can let it cool, cut it into squares, and reheat it by sauteing in olive oil, turning once.




 
  
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