Anononymous 7-30-05

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 5 to 10 minutes or until polenta solidifies.

Cut cooled polenta into slices 1 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.